Restaurant style Chicken Biryani

 How To Make Restaurant style chicken Biryani


Restaurant style Biryani is a classic dish and eye-catching aromatic rice loved by all. It is a Dum method and it is called so as the chicken is marinated for about 4 hours and half cooked rice is placed inside the cooking pot and is sealed with chapatti or Maida dough and cooked by not letting the steam come out. By doing so the biryani gets cooked well and also keeps the flavors intact and therefore, it’s called as ‘Dum Cooking’.

Ingredients Required:

Chicken – ½ kg
Basmati Rice – ½ kg
Cloves – 6
Star anise – 2
Mace – small flower
Nut mug – small piece
Black pepper – 1 teaspoon
Bay leaves – 2
Shah jeera – 1 teaspoon
Cinnamon – 2 (small size)
Cardamom – 4
Ghee – 3 tablespoons
Ginger – garlic paste – 1 tablespoon
Coriander powder – 1 tablespoon
Cumin powder – 1 teaspoon
Oil – 1 cup
Lemons – 2 (juice extracted without seeds)
Saffron – 1 pinch
Yogurt – 1 cup
Coriander leaves – 2 bunches
Mint leaves – 2 bunches
Green chilies – 5 (sliced)
Onions – 2
Turmeric powder – 1 pinch
Red chili powder – 1 tablespoon
Salt to taste




Preparation method:

In a blender add star anise, cloves, mace, nut mug, black pepper, bay leaves, shah jeera, cinnamon, cardamom and grind it to the fine powder, and keep aside in a bowl.
Now take a large mixing bowl and add cleaned chicken, finely grinded masala powder, a tablespoon of red chili powder, salt to taste, a tablespoon of coriander powder, a teaspoon of cumin powder, a tablespoon of ginger- garlic paste, a cup of yogurt, a pinch of turmeric powder and lemon juice.
Mix all the ingredients well and add 4 tablespoons of oil into the chicken mixture and mix it once again.
Now keep the marinated chicken in a refrigerator for 4 hours.
Now switch on the stove and heat a pan.
Then add 2 tablespoons of oil, sliced onions and fry it well.
Cover and cook the onions for a minute.
Then open the lid and fry them until they change to golden color and transfer to a plate.
Now wash the rice with water and soak it in the water for 30 minutes.
In the mean, while switch on the stove and heated a pan then add water to the pan and heat it then add bay leaves, salt as per taste, a tablespoon of Shah- jeera and a teaspoon of ground masala powder.
Then mix it well, add a teaspoon of oil and cover the pan for 2 minutes and bring water to boil.
When the water starts boiling, add the soaked rice into it and mix it well and cover the pan for a minute.
In the mean, while preparing a saffron mixture by adding a pinch of saffron into extreme hot milk and mix it well.
Then open the lid and check the rice whether it is cooked or not.
Cook the rice until it is three-fourth done.
Now drain the water from the rice and rest the strained rice aside.
In a separate heavy-bottomed pot or a baking dish transfer the marinade chicken.
In this add fried onions, chopped coriander leaves, mint leaves and sliced green chilies and mix it well then spread the chicken mixture in the vessel.
Finally, add a tablespoon of ghee which gives a good taste mix it well.
Spread this mixture evenly.
Then add half cooked rice on it as layers and spread evenly.
Then again add fried onions, coriander leaves, mint leaves and 2tablespoons of ghee.
Now add half glass of leftover water from the rice into this vessel.
Then add saffron mixture on the rice.
Now switch on the stove and place this vessel on it.
Then prepare Maida or Chapatti dough and spread it around the edges of the vessel and close it such that the stream will not go out from the vessel.
Then cover the vessel with a plate and put weight on the vessel it necessary.
After 5minutes take the vessel from the stove and place dosa pan on the stove and then place the biryani vessel on dose pan.
Adjust the flame to low.
Cook it for 20 minutes and then switch off the stove.
Allow it to cool for 5minutes.
Then open the plate from the biryani vessel and mix it well.
Transfer the biryani to a serving bowl.

 Taste and delicious restaurant style chicken biryani is ready to serve.
                                                                                                         
Nutrition facts:

Total Fat – 17g
Sodium – 930mg
Total Carbs – 48g
Dietary Fibre – 3g
Protein – 19g


Onion Samosa

                                                                                                  

How To Make Onion Samosa

Samosa is one of most famous snack in India.  The size and shape may vary but most of them are in triangular. Samosas are served hot with tomato sauce or green chutney. Samosas are crispy in nature and filled with potato curry or with onion mixture. 

Ingredients:

Maida – 1cup (100 Grams)
Wheat flour – 1cup (100 Grams)
Onion – 1 (finely chopped)
Poha – ½cup
Red chili powder -1teaspoon
Chaat masala – 1teaspoon
Salt to taste 
Green chili – 3 (finely chopped)
Coriander leaves – 2bunches
Garam masala powder – 1/2tablespoon
Oil for deep fry






Preparation method:

In a large mixing bowl add a cup of Maida, wheat flour and also add salt as per taste.
Mix all ingredients properly.
Now add a tablespoon of oil and mix it properly, samosa will be crispy in nature due to the addition of oil in the wheat flour.
Now add water gradually and start kneading the dough.
Now cover it with a wet cloth and keep it aside for 15 minutes.
In the meanwhile, take another mixing bowl and add finely chopped onions and poha, mix it well.
Now add a teaspoon of red chili powder, a teaspoon of chat masala and ½ teaspoon of Garam masala powder, finely chopped coriander leaves, salt to taste and mix all the ingredients.
Squeeze the mixture gently for onions to release the moisture further.
Now take another small bowl, add a tablespoon of Maida and water.
Mix it well. This Maida paste is used for folding of samosa.
Now take the portions of the dough and smoothen it with fingers to form a ball.
Repeat the same process for rest of the dough.
Now take a rolling pin and roll it like a roti.
Keep it aside and repeat the same process for rest of the dough.
Now take a rolling pin and roll each ball into a slightly thin roti.
Now switch on the stove and heat a non-stick pan.
Then fry the rolled roti for 2seconds.
Now take a knife and cut the edges of the roti and then make three rectangular shapes from the fried roti.
Then make a fold to make a triangle shape and hold it between your thumb and index finger and seal to enclose the stuffing.
Press the ends firmly with the Maida paste and close the samosa such that the filling does not come out during the frying process.
Repeat the same process for rest of the dough.
Now switch on the stove and heat enough oil for deep fry.
Now drop the samosas into the oil and reduce the flame from high to medium.
Fry them till golden color and then turn carefully to the other side so that it cooks evenly.
Fry them on medium flame.
Once fried remove the samosa using spatula or drainer to drain the excess oil and place them on a paper napkin and allow them to cool.
Then once again fry them till golden brown and remove with a drainer.
Place them on a paper napkin and then transfer the fried samosas to a serving plate.

Serving suggestion:

Serve these samosas in the evening as appetizers or tea time snacks.

Nutrition facts:

Serving size: 1 samosa

Fat – 9g
Total carbs – 33g
Protein – 5g

Country Chicken Curry

 How To Prepare Country Chicken curry


Naat Kodi Chicken is very popular in India, especially in Telugu states. This dish is easy to prepare and very tasty prepared with ground masala. The masala paste is made with coriander seeds, cloves, cinnamon stick, cardamom, coconut and poppy seeds; instead of coconut, you can also use cashew nut paste. 

Ingredients required:


Country chicken – ½ kg
Onions – 4 (finely chopped)
Ginger – Garlic paste – 2 tablespoons
Green chilies – 6 (sliced)
Coriander seeds – 2 tablespoons
Cloves – 6
Coconut – small piece
Poppy seeds – 1 tablespoon
Cinnamon stick – 1-inch piece
Cardamom – 2
Cumin seeds – 1 tablespoon
Coriander leaves – 1 bunch (cleaned and finely chopped)
Oil – 6 tablespoons
Red chili powder – 2 tablespoons
Crystal salt to taste
Turmeric powder – ½ tablespoon





Preparation Method:


Pour some kerosene on the firewood stove and fire it. Place a pan on the stove and heat it.
Now add 4 tablespoons of oil into the pan and heat it.
Now add finely chopped onions, sliced green chilies and fry them till golden brown.
Cook the onions on low flame.
In the meanwhile, prepare the masala paste in kalvam.
Add 1 cinnamon stick, 2 cardamoms, a tablespoon of cumin seeds, 2 tablespoons of coriander seeds, 6 cloves, a small piece of coconut and a tablespoon of poppy seeds into kalvam one by one and make a paste.
You can use the mixer in order to make the masala paste.
Now add 2 tablespoons of Ginger- Garlic pastes into the onion mixture and mix it once.
Cover and cook the onion mixture for a minute.
Now add fresh and cleaned country chicken, ½ tablespoon of turmeric powder and salt as per taste into the onion mixture and once again mix it well.
Then cover and cook the chicken for 2 minutes.
Then remove the plate and stir it once.
Cover and cook the chicken for 10 minutes till the chicken is tender.
Stir it continuously; see the water in the chicken oozes out.
Cook it for another 15 minutes till the water gets evaporated and chicken gets cooked as per your wish/ liking.
Then add 2 tablespoons of red chili powder and add water to the chicken pieces.
Allow it cook for 15 minutes on medium flame.
Cover and Cook until the chicken becomes soft.
Now add masala paste into the chicken and mix it well.
Cover and cook for 15 – 20 minutes.
Then add chopped coriander leaves and mix it well so that the chicken pieces can absorb the coriander flavor.
Cover and cook for another 5 more minutes until oil separates from the chicken.
Switch off the stove and transfer the Naatu Kodi Curry to the serving bowl.

                                      Country Chicken Curry is ready now
               Serve hot with plain white rice or with biryani or chapatti/ roti/ naan

Nutrition facts:

Serving: 1 piece

Fat – 20g
Total carbs – 24g
Protein – 19g

Coconut Jaggery Laddu

How To Prepare Coconut Jaggery laddu 


Coconut jaggery laddu is very simple to make and tasty too. Some places in Andhra called this coconut jaggery as “kobbari louz” and can be prepared with either sugar or jaggery and the main ingredients used for making the laddus are coconut, jaggery, and ghee. This is sweet dessert-snack and Coconut laddus are offered as prasadam for gods during the festival seasons. 

Ingredients required:

•    Coconut -1
•    Jaggery -1cup (grated)
•    Cashew nuts – 1 tablespoon
•    Cardamom powder – ½ tablespoon
•    Ghee – 1 tablespoon







Preparation Method: 

•    Chop the coconut into small pieces and clean it with fresh water.
•    In a blender, add chopped coconut and grate it. Keep it aside in a plate.
•    A cup of jaggery is enough for 2 cups of coconut powder.
•    Now switch on the stove and heat a pan.
•    Now add a cup of grated jaggery and ½ cup of water and melt it on low flame.
•    When the jaggery completely melts, switch off the stove.  
•     Filter the jaggery syrup using a strainer in order to remove the impurities.
•    Now switch on the stove and heat the same thick bottom pan.
•    Then pour the jaggery syrup into the pan and also add grated coconut into the pan, and boil it.
•    Mix it well and adjust the flame to medium.
•    Stir it continuously until the moisture evaporates.
•    Then add ½ tablespoon of cardamom powder into the mixture and mix it well.
•    Cardamom powder gives a nice taste and aroma to the laddus.
•    Then add cashew nuts which are optional and mix it well.
•    Then finally add ghee and mix it well.
•    Continue to cook till all the moisture evaporates and begins to look dry.
•    Then switch off the stove and transfer the coconut mixture into a bowl.
•    Then grease your palms with ghee and roll the mixture into the small sized ball.
•    Repeat the same process for the rest of the mixture.
•    Transfer the laddus to a serving plate.

         Tasty and delicious coconut jaggery laddus are ready now

               Coconut jaggery laddus can be served as an evening snack and can be offered as naivedhyam for the gods during festivals.


Note:
  •    Adjust the jaggery quantity to suit your taste.
  • These coconut jaggery laddus can be stored in an airtight container in cool and dry places and serve.

Nutrition facts:

Servings:  1 laddu

  • Total fat - 2g
  • Cholesterol – 6mg
  • Sodium – 20mg
  • Potassium – 5.8mg
  • Total carbs – 9g
  • Dietary fiber – 0.1g
  •  Sugars – 9g
  • Protein – 1g

Top 7 Foods For Pregnant Women

Top 7 Foods for Pregnant Ladies

                                                                     

During the pregnancy maintaining a healthy diet is seems to be a little bit difficult, at this time women’s body needs extra proteins, nutrients, vitamins and minerals. Almost 350 to 500 extra calories should be taken during 3rd trimesters each day, lack of important Vitamins and Minerals affect the baby’s growth. It is important to load up on micro nutrients and nutrients like iron, calcium and Vitamin D, proteins.to reach this goal, intake of nutrient foods like whole grams, millets should be promoted. Here are some foods that can include in pregnancy diet.

1. Dairy products:

                                                     

During the pregnancy you need to eat up more proteins and calcium which helps for the growth of fetus. Actually dairy products include two types of high proteins called Casein and Whey. These dairy products contains high amount of calcium and phosphorous. Low fat Yogurt also contains more amount of calcium than any other dairy products. Milk is the best source of calcium. 


2. Eggs:

                                                     

Eggs are rich source of proteins and also contain Vitamins and Minerals along with Choline, which helps in the development of your baby’s brain and spinal cord. Eggs are rich in Zinc, Vitamin A, and D. Each and every cell of growing baby is built with protein so having eggs during pregnancy is good for the fetus. Woman with normal Cholesterol can have maximum of two eggs per day, if the cholesterol levels are increased then it is best to avoid egg yolk.

3. Salmon:

                           
Salmon is a good source of Omega – 3 fatty acids which are very important for the baby’s health. Researchers in the University of Granada have proven that the eating of salmon a week during the pregnancy period is beneficial for both mother and baby. The intake of salmon increases the Omega 3 fatty acids in mother and baby and also increases the antioxidant defenses. 

4. Lentils and Legumes:

                                                           

Legumes are the rich source of nutrients and proteins. This legume also contains compounds like phytochemicals which helps to prevent the heart diseases, cancer and diabetes. They contain very less amount of cholesterol and low fat and vegetables such as lentils are very rich in nutritional values and also contains high amount of folic acids, fiber, iron and Vitamin B9 which are more essential for pregnant ladies.

5. Green leafy vegetables:

                                                                   


There are several benefits for the pregnant ladies eating vegetables which includes healthy birth of baby and reduces the health problems and diseases. Beta carotene helps for the development of cells and tissues and also optical growth. This Beta carotene finds in:
Carrots
Pumpkin
Sweet potatoes
Spinach
Cabbage

Vitamin C helps in maintaining healthy bone and teeth development but also helps in growth of connective tissues. Sources of Vitamin C include:

Sprouts
Broccoli
Spinach

6. Lean meat:

                                             


Iron is an essential mineral which is used by the red blood cells; pregnant women needs more iron especially during the third trimester. Low levels of iron may cause the iron deficiency anemia which then leads to the premature delivery and low baby weight. It is very difficult to meet the needs with diet alone, for those who can eat red meat frequently may increase the amount of iron. 

7. Eating fruits:

                                                                             

Fruits and vegetables are rich in nutrients. When you add them along with your diet then you will get most of the Vitamins, Minerals and other fiber. Eating fruits helps to prevent constipation which is a most common symptom during pregnancy. Eating oranges, mangoes, avocados, bananas, berries and apples helps to build up the strong immune system. 








Top 9 Home Remedies For Skin Infections

Skin problems and home remedies

                                                             

Skin problems are common for everyone at any point in your life time and it is caused due to some changes in hormones, dust, and pollution. Skin disorders can vary in symptoms and severity, some infections can be temporary or permanent and some may be painful or painless. Stress can lead to hormonal imbalances which then lead to the skin disorders.

Some common skin conditions are:


Moles
Acne
Hives
Chickenpox
Eczema
Rosacea
Psoriasis etc.,

Most of the skin disorders are minor but some infections lead to serious problems. Some of the best care ingredients which are available in your kitchen and those are natural which doesn’t have any side effects.

Symptoms of some skin disorders:

Red or white bumps
Rash with pain or itchy
Rough skin
Ulcers
Open lesions
Changes in mole color or size
Excessive flushing etc.,

Reasons behind skin disorders:

Changing lifestyle and some health conditions can also lead to the development of some skin disorders.

Bacteria present in skin pores
Fungus or microorganism living on skin
Viruses
Allergies
Genetic factors
Illness causes to immune system, kidneys


Natural home remedies for skin problems

                         

Turmeric: 

Turmeric contains antioxidant properties and also has antiseptic properties which reduce skin problems so only it is used in many cleansers and body lotions. This turmeric is used for the skin inflammation and infections like eczema, ringworms, leech bites.

Tomato: 

Tomatoes can be applied externally to the skin, it contains an anti-inflammatory called lycopene which helps to heal, burns and some other infections. Apply a slice of tomato on the affected area.

Aloe Vera:  

Aloe vera can be used for both hair and skin problems during the winter season. This aloe vera contains a juicy substance which has a cooling and soothing effect on acne sores and some other infections. Aloe Vera can act like an antibiotic which cures the infections over time.

Sandal wood powder and rose water: 

Mix sandal powder with rose water and make a fine paste. Apply the paste on your face and wash your face after an hour using cold water.

Almonds: 

Almonds can also be used for the skin problem. Soak two almonds overnight and peel the skin and mash it in the morning, then mix it with rose water and apply to your face.

Green tea: 

Green tea protects the skin from various fungal infections and also gives relief from the yeast infections by applying to the skin directly or by drinking green tea daily shows the best results.

Yogurt: 

you can apply plain yogurt to the skin and leave it for 30 minutes.

Coconut oil: 

coconut oil destroys the fungi that cause the skin infections, which contains anti-fungal properties. Make a mixture of coconut oil and cinnamon oil in equal ratios and apply it to the skin to control the infection growth.

Garlic: 

Garlic has anti- bacterial, anti- fungal and anti- biotic properties which help in the treatment of skin infections. Crush garlic cloves and make a paste out of it and apply it to the skin.


TOP 10 HOME REMEDIES FOR SMOOTH SKIN

Home Remedies for Smooth Skin

                                                       
                                         

Women usually seek methods for making their skin smooth and generally go for salon and send a lot of budgets. Our skin is sensitive and it is exposing to harmful chemicals and the major factors that make your skin dull are inadequate sleep, a lot of stress, pollution, lack of nutritional diet, harmful sun rays, excessive drinking and smoking all these are the factors that damage the skin. You can prevent them by following the simple homemade beauty tips so that the texture of your skin, pigmentation, and tone can be improved. Here is a group of home remedies for smooth skin

1. Turmeric powder and Gram Flour paste:

Take a bowl and add turmeric powder and gram flour powder in equal quantities and mix it well by gradually adding milk and make a smooth paste consistency. Apply it all over the face and neck and massage it gently in circular motions and leave it for about 10 minutes and wash your face with warm water.

2. Coconut oil:

Warm up the oil lightly and add some sugar to it and apply all over the face and neck, massage it for 5 minutes and leave the oil on overnight. The process should be done once or twice a week. This remedy works for the dry and dull skin.

3. AloeVera Gel:

Add a tablespoon of Aloe Vera gel in a bowl and mix it with a pinch of Turmeric powder and a teaspoon of honey and milk. Mix it well and apply this paste on the face and neck and leave it for 20 minutes and rinse with warm water.

4. Papaya, Avacado Fruit Pack:

In a mixing bowl add a tablespoon of Papaya pulp, Avacado pulp along with grated Cucumber and mix it with fresh cream and form a paste like consistency. Later apply this fruit pack over the face and neck and leave it for 15 minutes and wash with warm water.

5. Baking Soda:

Mix a tablespoon of baking soda along with a teaspoon of honey and Olive Oil. Mix all the ingredients and apply the mixture over the face and neck. Massage it gently in circular motions and leave it for 10- 15 minutes. Later wash with cool water. Apply this pack once in a week.

6. Walnut pack:

Soak walnuts in water overnight and next day grinds this walnut along with a tablespoon of rose water. Grind it to a smooth paste and later apply this paste all over the face and neck. Leave it for about an hour and wash with warm water. The Process must be done once a week.

7. Lemon:

In a bowl add 2 teaspoons of lemon juice and sugar. Mix it well and apply the mixture on your face. Massage it gently in circular motion and leave it for 10 – 15 minutes. Later wash with warm water. Repeat the process twice a week.

8. Cinnamon Pack:

Mix a tablespoon of cinnamon powder with a tablespoon of oatmeal. Mix the ingredients with milk and apply the paste over the face and neck and leave for 15 minutes. Later wash it cold water. Repeat the process 2 times a week.

9. Tomatoes:

In a blender add 2-3 tomatoes and grind it. Apply the tomato paste all over the face and leave it for 15 minutes. Wash with cool water. To heal the pimples you can use tomato paste.

10. Tea leaves pack:

Boil green tea leaves in water and cool it. Now in a mixing add 2 tablespoons of green tea water. Then add 2 teaspoons of brown sugar and a teaspoon of cream. Mix all the ingredients well and apply the mixture all over the face and leave it for 10 minutes. Later wash with cool water.

Breakfast Recipes

Breakfast Recipes

 Top 10 breakfasts for kids

Breakfast is the most important meal of the day to everyone. Any breakfast is better than no breakfast. Don’t eat pastries all the time which doesn’t have any kind of proteins and nutrients that kids really needs.  Try to take a variety of breakfasts that includes fruits, vegetables, grains, proteins, eggs etc., here are the few breakfast recipes.

1. Eggs along with bread (toad in the hole)

Ingredients required:

Wheat bread – 2 slices
Eggs – 2
Salt as per taste
Pepper to taste

Preparation method:

Switch on the stove and heat a frying pan over medium flame.
Spread a teaspoon of butter all over the pan.
Now take a cookie-cutter and cut out the bread to your favorite shape in the center.
Now apply the butter to the bread along with the cutout piece.
Then place the butter side bread on the frying pan and fry it.
Then break an egg into the small dish, and then gently pour it into the hole of one of the bread slices.
Repeat the same process for remaining egg and bread slice.
Cook up to a minute or two minutes until the egg turns to a golden color on the bottom.
Then gently flip to cook on another side of the bread slice until toasted.
Then flip the cut-out pieces of the bread slice and toast it on another side for another minute.
                     
                     Tasty and Healthy Egg Bread is ready now

2. Applesauce pancake recipe

Ingredients required:

Eggs – 2
Applesauce – ¼ cup (unsweetened)
Almond meal – ¼ cup
Baking powder – ½ teaspoon
Vanilla extract – ¼ teaspoon
Honey syrup – ½ tablespoon

Preparation method:

Whisk the eggs in a small mixing bowl and then add ¼ cup of apple sauce, ½ tablespoon of honey syrup and ¼ teaspoon of Vanilla extract.
Mix all the ingredients well.
Then add ¼ cup of Almond meal and ½ teaspoon of baking soda into the syrup and egg mixture and mix it well.
Now switch on the stove and heat a non-stick pan and add a few drops of coconut oil.
Once the oil is heated pour 3 spoons of the egg mixture.
On medium flame cook it for 4 minutes.
Once you see them brown and top of the cake is no longer too runny, then gently flip them with a spatula.
Once flipped allow it to cook on another side for 3 minutes.
Cook until lite brown color on both sides.
Then remove gently using a spoon or spatula onto a serving bowl.

                                    Tasty and simple apple sauce pancake is ready now

3. Paneer toasty recipe 

Ingredients required:

Paneer slices – 6
Tamarind extract – 2 tablespoon
Chili sauce – 1 tablespoon(sweet)
Mint sauce – 2 tablespoon
Chat masala – 1 tablespoon
Bread slices – 4
Butter – 20gms
Onion – 1 (julienne)
Tomato – 1 (sliced)
Salt as per taste
Kashmiri chilies – 2
Garlic cloves – 2
Oil – 2 tablespoons

Preparation method:

In a large mixing bowl add 2 tablespoons of tamarind extract, a tablespoon of sweet chili sauce, 2 tablespoons of mint sauce and a tablespoon of chat masala.
Mix all the ingredients well.
Now butter the bread slices for toasting.
Now add julienne onion, sliced tomatoes, and salt as per taste into the bread.
Then dip the Paneer slices into the tamarind extract mixture and place it on the bread slices.
Furthermore, add Kashmiri chilies and garlic cloves in the bread and close the bread with another bread slice.
Now switch on the stove and heat a pan.
Add butter on the pan and spread it evenly.
Then toast the bread on medium flame cook it for 4 minutes.
Once you see them brown and top of the cake, and then gently flip them with a spatula.
Once flipped allow it to cook on other side for 3 minutes.
Cook until lite brown color on both sides.
Repeat the same process for the remaining slices.
Then transfer the Paneer toasties into a serving bowl

                                  Tasty Paneer Toasties are ready now          
               
4. Moong Dal Cheela Stuffed with Panner

Ingredients Required:

Moong dal – 200gm(soaked and drained)
Peas – 20gms
Ginger – 1 inch(peeled and chopped)
Garlic cloves – 2
Green chilies – 2(chopped)
Salt as per taste
Turmeric powder – ¼ teaspoon
Water – 100ml
Onion – 1(finely chopped)
Few chopped coriander leaves
Baking soda – ¼ tablespoon
Oil

Ingredients for filling:

Paneer – 100gms(grated)
Green chilies – 2(finely chopped)
Ginger-garlic paste – ½ tablespoon
Carrot – ½ cup(grated)
Baby corn – ½ cup
Capsicum – ½ cup(finely chopped)
Lemon – 1(juice extracted without seeds)
Chaat masala – ½ teaspoon
Salt as per taste

Preparation method:

In a blender add ginger, garlic cloves, 2 chopped green chilies, salt as per taste, ¼ teaspoon of turmeric powder, 200gms of soaked dal and water.
Grind it to a smooth paste and keep it aside in a mixing bowl.
Now add chopped onions, coriander leaves, chopped peas and soda to the dal batter and mix it well.
Cover the batter and rest it aside for 1 hour.

Preparation of stuffing:

Switch on the stove and heat a pan.
Add 2 tablespoons of oil into the pan and heat it.
Then add chopped green chilies and ginger – garlic paste and fry them for a minute.
Then add grated carrot and baby corn into the garlic paste and fry them well.
Cover the pan and sauté for 2 minutes.
Then add chopped capsicum, chaat masala and salt, stir it constantly.
Cover the pan and cook on low flame until cooked crunchy and through.
Finally, add chopped coriander leaves and then turn off the flame.
Transfer the cooked vegetable mixture to a plate and keep it aside to cool down for some time.
Then add grated Paneer into the mixture and mix it well.
Stuffing is ready now.

Preparation of Cheelas:

Switch on the stove and heat a Tawa. Add a tablespoon of ghee into the tawa and spread it all over the Tawa and heat it.
Now pour a tablespoon of dal batter over the Tawa and spread it over the Tawa keeping it a little bit thin just like dosa and now pour oil around the cheela.
Let it roast for a minute under the medium flame and add 3 tablespoons of Paneer mixture over the cheela and roast it from beneath until it turns golden brown.
Once done fold the sides of the cheela in order to cover the stuffing and transfer to a serving bowl.
Repeat the same process with rest of the batter is done.

                         Tasty, spicy and crunchy dal cheela with stuffed paneer is ready now.

5. Instant Bread Dosa

Ingredients required:

Bread slices – 8
Bombay Rava – ½ cup
Rice flour – 2 tablespoons
Curd – ¼ cup
Water as required
Salt as per taste
Oil

Preparation method:

Cut the edges of the bread slices and crumble well with your hands.
In a mixing bowl add crumbled bread slices, ½ cup Bombay Rava, 2 tablespoons of rice flour, ¼ cup of curd, ¼ cup of water and salt as per taste.
Mix them well and rest for 20 minutes.
Now in a blender add the soaked ingredients and grind it to a smooth batter just like dosa batter.
If required add water.
Switch on the stove and heat a non-stick pan.
Now pour a spoonful of batter and spread it over the pan just like dosa.
Pour the oil around the dosa.
Cover and cook till it turns to golden brown and crisp and then folds the dosa into half and transfer to a serving plate.

                                       Tasty and easy Bread Dosa is ready now.
                       Serve bread dosa hot with coconut chutney or with any other of your choice

6. Methi Makai Roti Recipe 

Ingredients Required:

Maize flour – 4 cups
Fenugreek Leaves – 500gms
Green chilies – 3(finely chopped)
Onions – 2(large size and finely chopped)
Ajwain  - 1 teaspoon
Red chili powder – 1 teaspoon
Ginger – 1 inch(finely chopped)
Oil

Preparation method:

Switch on the stove and heat 5 cups of water till lukewarm.
In a large mixing bowl add fenugreek leaves, chopped green chilies, onions, ajwain, red chili powder and ginger pieces.
Mix all the ingredients well.
Now add lukewarm water and knead into soft dough.
Divide the dough into small balls.
Now drizzle oil and roll out each portion between 2 plastic sheets with your fingers to a small roti.
Then place a Tawa on the stove and heat it.
Then cook the roti till brown color and then flip.
Cook until both the sides are evenly done.
Then transfer the roti’s to a serving plate and top with a dollop of butter.

                                Tasty and Healthy Makai Methi Roti is Ready Now
         Serve Methi Makai Roti with Dal Makhani or Mixed Vegetable Raita or with any other curry of your choice

7. Stuffed Moong Dal Sprouts Dosa


Ingredients Required:

Sprouted Moong Dal – 1cup
Rice flour – 4 tablespoons
Salt as per taste

Ingredients For Stuffing:

Potatoes – ½ cup(peeled, boiled and mashed)
Carrot – 2 tablespoons (grated)
Beetroot – 2 tablespoons(grated)
Cabbage – 2 tablespoons(grated)
Onions – 1 (finely chopped)
Tomatoes – ¼ cup(finely chopped)
Mustard seeds – ¼ teaspoon
Few curry leaves
Turmeric powder – 1 pinch
Asafetida – 1 pinch
Few coriander leaves
Chaat Masala – ½ tablespoon
Salt as per taste
Oil – 2 tablespoons

Preparation Method:

a. Preparation of Dosa:
In a blender add sprouted moong dal and ¾ cup of water and grind to a smooth paste.
Now transfer the batter to mixing bowl and add 4 tablespoons of rice flour to the batter and mix it well.
Add water if required and rest the batter for 15 minutes.


b. Preparation of Stuffing

Switch on the stove and heat a pan and add 2 tablespoons of oil.
Then add mustard seeds when they crackle add curry leaves, turmeric powder and asafetida.
Mix all the ingredients and sauté for a minute.
Then add all the vegetables one by one and mix them well.
Cover and cook for 5 minutes and then add coriander leaves, chaat masala and salt and mix it well.
Then cover and cook for another 5 more minutes under medium flame.
Cook until oil separates from the curry.
Then switch off the stove and allow it to cool for some time.
Then divide the curry into equal portions and keep aside.


c. Preparation of dosa:

Switch on the stove and heat a non-stick pan.
Grease the pan with oil.
Now pour a ladleful of batter and spread it evenly just like dosa.
Drizzle oil around the dosa and cook till the dosa change into brown color.
Now place a portion of stuffing on the dosa and allow it to cook for a minute and then fold the dosa.
Then repeat the same process till the rest of the batter is done.

                                     Tasty and healthy sprouted moong dal dosa is ready now
                              Serve hot with coconut chutney or with tomato chutney of your choice


8. Poha Dhokla Recipe

Ingredients Required:

Crushed and beaten rice – ½ cup
Bombay rava – ½ cup
Curd – 1 cup
Green chili paste – 1 tablespoon
Salt as per taste
Oil – 2 tablespoons
Fruit salt – 1 tablespoon
mustard seeds – ½ tablespoon
asafetida – 1 pinch

Preparation method:

In a mixing bowl add a cup of curd, water, Bombay Rava, beaten rice, green chilli paste and salt.
Mix all the ingredients well and rest it for 15 minutes.
Before steaming add fruit salt and little of water into the batter.
Mix it well when bubbles start forming.
Now place them in the steamer and steam for 15 minutes and remove from the steamer and rest it to cool.
Now switch on the stove and heat a pan for tempering.
Add a tablespoon of oil and heat it, then add mustard seeds, asafetida and curry leaves then switch off the stove.
Now pour the tempering over the dhoklas and cut into desired shape and size.

                                           Tasty Dhoklas are Ready Now
                                       Serve hot Dhoklas with Mint chutney

9. Oats carrot Dal Dosa

Ingredients required:

Moong dal – ½ cup
Oats – ½ cup
Carrots – 2(peeled and grated)
Salt as per taste
Black pepper powder – 1 pinch
Cumin seeds – ¼ teaspoon
Chaat masala – ¼ teaspoon
Asafetida – 1 pinch
Few coriander leaves – finely chopped
Oil

Preparation method:

Wash the moong dal and keep it aside.
Switch on the stove and heat a pan.
Add ½ cup of oats and roast them under medium flame until it turns lite golden color.
Now soak roasted oats along with washed moong dal for about 30 minutes.
Now in a blender add soaked oats and moong dal and grind to a fine paste.
Now transfer the batter to mixing bowl and then add salt as per taste, a pinch of black pepper powder, cumin seeds, chaat masala and asafetida.
Mix all the ingredients well.
Now add grated carrot into the batter and mix it well and adjust that the batter looks like a pancake batter.
Now switch on the stove and heat a pan.
Now grease the pan with a spoon of oil under medium flame.
Then pour a ladleful of batter in the middle of the pan and spread it out like dosa.
Then pour oil around the dosa.
Cover and cook the dosa under low flame till the bottom portion of dosa turns golden brown color.
Then remove the cover and flip over and cook for another 2 more minutes.
Then transfer the dosa to a serving plate.
Repeat the same process until the remaining batter is done.

                                  Tasty and healthy Carrot Oats Dosa is ready now 
                               Serve hot with coconut chutney or with tomato chutney

10. Dates and Almonds roll recipe

Ingredients required:

Wheat flour – 1 ½ cups
Water for kneading into dough
Salt as per taste

Ingredients For filling:

Oats – ½ cup
Dates  - 10(finely chopped)
Almonds – 10 (roasted and finely chopped)
Butter – 1 tablespoon
Cardamom powder – ½ tablespoon
Ginger powder – ½ tablespoon(dry)

Preparation method:

In a large mixing bowl add wheat flour and salt as per taste and knead the flour with water and make a smooth dough.
Cover and keep it aside.
Switch on the stove and heat a pan.
Then add a tablespoon of butter and heat it.
Then add oats and roast them under medium flame until it turns into golden color.
Now add dates and cook until they turn pulpy.
Then add almond powder, cardamom powder and dry ginger powder.
Mix all the ingredients well and then switch off the stove.
Keep it aside in a plate.
Now divide the dough into equal sized balls.
Now take a ball and dip in wheat flour and then roll it into a thin circle like chapatti and keep its side on a plate.
Then repeat the same process until all the chapattis are made.
Now divide the dates and almond filling into small equal portions and keep it aside on a plate.
Now switch on the stove and cook the chapatti for a minute and pour ghee around it and then place a portion of filling in the middle of the chapatti and then roll it.
Cook it for 2 more minutes and then transfer to a serving plate.
Repeat the same process until all the chapattis are done.

                                 Tasty and delicious Almond and Dates are ready now
                                    Serve hot by drizzling honey over the rolls.

Wheat Flour Bonda

 How To Make Wheat Flour Bonda


Wheat flour bonda is an easiest snack which is made in less time and also instantly. It is also rich in fiber. It is also healthy for everyone. It is mostly preferred as an evening snack.

Ingredients Required:

Wheat Flour – 1 cup
Rice Flour – ¼ cup
Onion – 1 (Finely Chopped)
Ginger – 1 inch piece
Green Chili – 3
Cumin Seeds – ¼ Teaspoon
Cooking Soda – ¼ Teaspoon
Oil – For Deep Fry
Salt – As per Taste
Butter milk – 1 Glass
Curry Leaves – 2 Bunches (Finely Chopped)
Coriander Leaves – Small Bunch (Finely Chopped)




Preparation method: 

1. First chop the green chilies and ginger into small pieces and take a mixer jar and grind chilies and ginger into a coarse paste.
2. Keep the grinded paste aside in a bowl.
3. Take a mixing bowl and add a cup of wheat flour and ¼ cup of rice flour.
4. Then add salt as per the taste and mix it well.
5. Now add a glass of butter milk slowly and mix it so that it will turn into batter for bonda.
6. You can also add water into the batter till it reaches the consistency for making bonda as shown in video clip.
7. It will be tasty if you prefer buttermilk.
8. Now mix the batter roundly in the bowl so that no lumps will form.
9. Now rest the batter for 2 hours.
10. If you have no time, soak it for minimum1hour so that it will get more taste.
11. Cover the batter with a lid while resting.
12. After 2 hours add finely chopped onions and coarsely grinded chili-ginger paste into the batter.
13. And also add finely chopped curry leaves and chopped coriander leaves.
14. Then add ¼ teaspoon of cumin seeds and also add ¼ teaspoon of cooking soda in that batter.
15. Now mix all these ingredients well.
16. You can also add other grated vegetables of your choice in this bonda batter to get more taste.
17. Mostly bonda is made with maida which was not healthy so you go to wheat flour for making bondas.
18. Now mix the batter by beating it in the mixing bowl so that no lumps are formed.
19. The batter must not be more loosen or more thicken.
20. You can add water to the batter if required till it reaches the consistency for making bondas.
21. Now take a kadai and switch on the gas.
22. After kadai gets heated, pour oil into kadai for deep frying the bondas.
23. After the oil gets heated make your hands wet with water and take small amount of batter and make it in round shape and leave it in the oil.
24. Repeat the same process for remaining bondaS.
25. Cook these bondas in medium flame.
26. If you cook it in high flame, the color of the bondas will change and it will not cook properly inside.
27. If you cook in low flame bondas will absorb more oil.
28. So cook the bondas only in medium flame.
29. Fry these bondas until it turns into golden brown color.
30. Now use a drainer to take the wheat flour bondas  and transfer them to a paper napkin which absorbs excess oil.
31. Repeat the same process for remaining batter.

                              Crispy and tasty Wheat Flour Bonda is ready..

Serving suggestion:

Serve this Wheat Flour Bonda with Tomato chutney or Groundnut chutney.

Note:

Before frying Wheat Flour Bonda ensure that oil is sufficiently hot.
Remember that frying as to done on medium flame to achieve that golden brown color.

Nutrition facts:

Serving – 1cup(120g)

1. Calories – 104
2. Fat – 3.39g
3. Carbs – 15.54g
4. Protein – 2.68g



Rava Toast

How To Prepare Rava Toast Recipe


Rava toast or sooji toast recipe is a quick and easy method to prepare, mostly preferred in morning breakfast or evening time snack. It is a famous Indian snack.

Ingredients required:

Bread slices – 4
Sooji or Semolina or Upma rava – 1 cup
Curd – ½ cup
Ghee – 4 table spoons
Salt as per taste
Green chilies – 3 (finely chopped)
Green capsicum – 2 table spoons(finely chopped)
Carrot – 3 table spoons(finely chopped)
Curry leaves – 2 bunches(finely chopped)
Coriander leaves – 4 bunches(finely chopped)
Tomato – 1(finely chopped to small pieces)
Yellow capsicum – 3 table spoons(finely chopped)
Tomato ketchup – 4 table spoons
Ginger-1/2 inch piece(finely chopped)




PREPARATION METHOD:

1. In a mixing bowl, add a cup of Sooji/semolina/upma rava , ½ cup of curd and salt as per taste.
2. Now mix it well by adding water slowly until it turns to smooth paste.
3. Now keep the bowl aside and let the mixture rest for 15 minutes.
4. By letting this mixture for rest it will absorb more moisture and it becomes as a thick paste.
5. After 15 minutes add finely chopped green capsicum and yellow capsicum pieces.
6. Then add finely chopped carrot pieces and finely chopped tomato pieces.
7. And also add finely chopped green chilies and ginger pieces.
8. Then add 2 bunches of finely chopped curry leaves and 4 bunches of finely chopped coriander leaves.
9. Now mix all the ingredients well so that moisture in the vegetables will loosen the paste.
10. We can add salt if required as per your taste and keep it aside.
11. Now take bread slice in a plate and apply tomato ketchup evenly on the bread slice or else you use green chutney instead of tomato ketchup.
12. Now add the sooji and vegetable mixture on the bread slice and spread it evenly and thinly.
13. Repeat the same process for all the remaining bread slices.
14. Now take a non-stick pan and switch on the stove.
15. Apply 1 tablespoon of butter on the non-stick pan.
16. After the butter melts take a tissue paper and spread it all over the pan.
17. After the pan gets heat, toast all the bread slices with sooji vegetable mixture down side on the pan.
18. Toast all the bread slices in medium flame.
19. Now apply butter on the other side of the bread slices for getting crispiness.
20. Meanwhile you have to check whether the bread is toasted or not.
21. After toasting for 5 minutes we have to flip the bread slices to other side and let it fry for 1 minute.
22. And again we have to flip the bread slices so that sooji and vegetable mixture will be downside and let it fry until it turns to golden brown color.
23. Now take out the bread slices from the pan and put it in serving plate.
24. Repeat the same process for remaining bread slices by adjusting the flame.
25. Cut all the bread slices diagonally as shown in the video clipping.

                                 Crispy and tasty Rava Toast is ready...

NOTE:

You can prefer brown bread instead of milk bread.
You can serve this rava toast as a breakfast or as snacks for kids.
You can also add leafy vegetables also.

Nutrition facts:

 Servings - 1.0(2 slices)

1. Calories – 120
2. Total Fat – 2g
3. Total Carbs – 5g
4. Protein – 18g

Parle-G biscuit cake

How To Bake Parle – G Biscuit Cake Recipe


Sponge cake is a kid friendly Indian dessert. This cake can be made easily for your kid’s birthday parties and everyone is going to love this. It is really easy and does not require any special appliances like micro wave oven.  While making this cake, try to use the biggest burner on your stove, keeping at a low flame, so that the base of the vessel heats up slowly and uniformly.

Ingredients required:

Parle –G Biscuits -250gm
Sugar – 4 tablespoons
Baking powder – ¼ tablespoon
Warm milk – 250ml
Vanilla Essence – 1 teaspoon
Maida – 1 tablespoon
Melted butter – 1 tablespoon





Preparation method:

In a blender add some biscuits pieces and grind to a fine powder and keep it aside in a bowl.
Grind the remaining biscuits into fine powder.
In another blender add 4 tablespoons of sugar and grind to fine powder and keep it aside in a bowl.
In a mixing bowl add biscuit powder and mix it well and ensure that no lumps either.
Now add grinded sugar powder into the biscuit powder and mix it properly and ensure that no lumps are formed.
Then add ¼ tablespoon of baking soda and mix all the ingredients evenly.
Now add 250ml of warm milk in to the mixture and mix it well.
Then add warm milk gradually, so that you can keep the track of the consistency and know when to stop.
Make a smooth thick batter and add a teaspoon of vanilla essence into the batter and mix it well.
Addition of vanilla essence to the batter gives a nice flavor to the cake.
Keep whisking gently until no traces of biscuit powder remain.
Whisk to a smooth batter, but don’t overdo the mixing.
Then take a wide bottomed vessel or cooker and fill it with sand or salt and spread it all over the cooker and place it on the stove and allow it to heat for 5 minutes.
Now cover the cooker by removing the gasket and heat it.
Now in a cake mould add a tablespoon of ghee or melted butter and spread all over the mould.
Then sprinkle the Maida flour in the cake mould and shake the mould gently so that the flour spreads evenly and then remove the extra flour.
Now fill the ¾th part of the mould with the batter and gently tap the sides.
After 5 minutes, open the cooker and then place the vessel containing the batter and cover it with a plate and bake it under low flame for about 20minutes.
Then check if it done, insert a tooth pick or sharp knife in the center of the cake, it should come out clean or with a few cake crumbs.
Allow it to bake for another half an hour and check it by inserting a knife in the center of the cake.
Then switch off the stove and remove the cake mould from the cooker and let the cake become warm or cool down at room temperature then remove the cake from the vessel.
Run a knife around the edges and gently invert the cake on a plate.
Cut the cake after it is completely cooled. Serve it.
 
                         Tasty and delicious Parle-G biscuit is ready now

Note:

Decorate the cake with cream of your choice.
You can top it with dry fruits, cherries etc.,
Refrigerate the leftovers.

Nutrition facts:

Servings: 1

Total fat – 20g
Sodium – 152mg
Potassium – 87mg
Total carbs -18g
Dietary fiber – 2g
Protein – 3g
Vitamin A – 9%
Calcium – 1%
Iron – 7%

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