Methi Thepla

 

Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.
Doug Larson

Hello everyone,
I have tried methi thelpa. It is a yummy breakfast, you can eat with any chutney, curd, or tomato sauce. Let’s proceed to the recipe.

PREPARTION TIME: 5 MINUTES
COOKING TIME: 20 MINUTES
SERVINGS: 5
COURSE: BREAKFAST
CUISINE: GUJRATI

INGREDIENTS

Fenugreek (methi) leaves: 2 cups (chopped)
Bajra flour: 1 cup
Gram flour: 1/2 cup
Ghee: 1 teaspoon
Curd: 1/2 cup
Sesasme seeds: 1/2 teaspoon
Onion seeds: 1/2 teaspoon
Cumin seeds: 1/2 teaspoon
Carom seeds: 1/2 teaspoon
Asafoetida: 1/2 teaspoon
Garam masala powder: 1/2 teaspoon
Red chilli powder: 1/2 teaspoon
Dry mango powder: 1/2 teaspoon
Curry leaves: 9-10 (chopped)
Salt: according to your taste
Lukewarm water: for kneading dough

METHOD

  1. Take all the ingredients in a bowl, and knead dough with lukewarm water.
  2. Now put a non stick tava on medium flame and heat.
  3. Take a small ball from dough and roll it. Now sprinkle some flour on floor and with the help of a rolling pin make a small roti.
  4. Put that roti on hot tava and cook on simmer flame.
  5. Flip it to another side after 1 minute. Brush ghee on both the sides. With the help of spatula press the paratha and cook till it turns golden from both the sides.
  6. Serve hot with curd, chutney, or tomato sauce.
  7. Methi thepla is ready.

Rubbing carom seeds with the palm increases its flavor.

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Raw guava chutney!

Raw guava chutney is a tempting dip. You can have it with paratha or puri. Let’s proceed to the recipe.

PREPARATION TIME: 10 MINUTES
COOKING TIME: 10
CUISINE: INDIAN
COURSE: CHUTNEY

INGREDIENTS

Raw guavas: 2
Oil: 1 teaspoon
Cumin seeds: 1/2 teaspoon
Urad dal: 1/2 teaspoon
Asafoetida: 1 teaspoon
Fresh coriander leaves: 1 cup
Green chillies: 2
Ginger: 1 inch
Red chilli powder: 1/2 teaspoon
Dry mango powder: 1/2 teaspoon
Salt: according to your taste
Water: 2 teaspoons

METHOD

  1. Wash guavas with water, cut into large pieces, remove seeds, and take it in a blender jar. Add coriander leaves, green chillies, ginger, and with the help of water make a smooth paste.
  2. Put a karahi on medium flame and heat oil. Add cumin seeds, urad dal, asafoetida, and let them splutter.
  3. Add prepared paste, red chilli powder, dry mango powder, and salt. Mix well, cover and cook for 5 minutes.
  4. Remove the lid, stir and turn off the flame. Serve it with paratha or puri.
  5. Raw guava chutney is ready!

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Non-veg Style Soya Chunks Curry!

Soya chunks are excellent source of protein. I’ve tried soya chunks curry in non-veg style. You can eat this with rice or roti. Let’s proceed to the recipe.

PREPARATION TIME: 20 MINUTES
COOKING TIME: 30 MINUTES
SERVING: 4
COURSE: MAIN COURSE
CUISINE: INDIAN

INGREDIENTS

Soya chunks: 150 grams
Curd: 3 tablespoons
Ginger-garlic paste: 1 teaspoon
Onion: 2 large (roughly chopped)
Garlic cloves: 6-7
Ginger: 2 inches
Curry leaves: 7-8
Fennel seeds: 1 teaspoon
Green chillies: 2
Oil: 5 teaspoons
Cumin seeds: 1/2 teaspoon
Asafoetida: 1/4 teaspoon
Turmeric powder: 1 teaspoon
Coriander seeds powder: 2 teaspoons
Red chilli powder: 1 teaspoon
Garam masala powder: 1 teaspoon
Chicken masala powder: 3 teaspoons
Salt: according to your taste
Water: for cooking
Chopped coriander leaves: 1 teaspoon

METHOD

  1. First, pour 2 cups water in a karahi and put on medium flame. Add soya chunks in water and boil till they turn soft. After that turn off the flame, remove soya chunks from water, and let them cool. With the help of your palms, press them and remove extra water and keep aside.
  2. In a jar take onion, green chillies, garlic cloves, ginger, curry leaves, and fennel seeds. With the help of 2 teaspoons of water make a smooth paste.
  3. Now in a bowl take curd, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1 teaspoon chicken masala powder and mix it. Marinate soys chunks with it and keep it aside for 10 minutes.
  4. After 10 minutes put a karahi on medium flame and heat oil. Add marinated soya chunks and fry them till they turn golden brown. Transfer them to a plate and keep aside.
  5. Turn the flame on simmer. In remaining oil, add cumin seeds and asafoetida. Let them splutter. Now add ginger-garlic paste, remaining turmeric powder, coriander seeds powder, red chilli powder, garam masala powder, and chicken masala powder. Saute them and add prepared paste. Mix well, cover and cook for 10 minutes.
  6. Add fried soya chunks in it and mix again. Cover and cook for 10 minutes. Add 1 cup water after 10 minutes and salt according to your taste. Mix again and cover. Cook for 6-7 minutes on medium flame.
  7. After that open the lid and stir. Turn off the flame and garnish with chopped coriander leaves.
  8. Soya chunks curry is ready!

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SOYA CHUNKS NUTRITION VALUE (100 GRAMS)

Nutrition value photo courtesy: https://nutritionwalls.blogspot.com/2018/04/soya-chunks-nutrition-facts-100g.html

Curry leaves chutney!

Hello everyone,
I have tried curry leaves chutney. You can eat it with Dosa, Idli, Uttapam, or Paniyaram. Let’s proceed to the recipe.

PREPARATION TIME: 10 MINUTES
SERVING: 4
CUISINE: SOUTH INDIAN
COURSE: CHUTNEY

INGREDIENTS

Oil: 1 tablespoon
Asafoetida: 1/4 teaspoon
Fresh curry leaves: 1 cup
Green chillies: 2
Ginger: 1 inch
Garlic cloves: 4
Coriander leaves: 1/2 cup
Urad dal (white): 1 tablespoon
Chana dal (yellow chickpeas split): 1 tablespoon
Curd: 1/2 cup
Water: 1 tablespoon
Salt: According to your taste

METHOD

  1. Wash curry leaves with water and keep aside. Put a pan on medium flame and heat oil.
  2. Add asafoetida, curry leaves, ginger, garlic cloves, green chillies, urad dal, and chana dal. Saute them for 1 minute and turn off the flame.
  3. Transfer them to a mixture jar, add coriander leaves, curd, and water.
  4. Blend them to a smooth paste. Transfer it to a bowl and add salt.
  5. Curry leaves chutney is ready!

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Lauki Halwa!

Lauki halwa is an Indian dessert which you can eat during fasting. Let’s proceed to the recipe.

PREPARATION TIME: 15 MINUTES
COOKING TIME: 20 MINUTES
SERVING: 2
COURSE: DESSERT
CUISINE: INDIAN

INGREDIENTS

Lauki (bottle gourd): 250 grams
Ghee (clarified butter): 2 tablespoons
Milk: 100 ml
Sugar: 3 tablespoons
Cardamom powder: 1/4 teaspoon
Chopped almonds: 1/2 teaspoon

METHOD

  1. First, wash and peel bottle gourd. Grate it and keep aside. Now put a pan on medium flame and heat clarified butter.
  2. Add grated bottle gourd and stir well till it turns golden brown. Now add milk and again stir it. Continue to cook on a low to medium-low flame till the milk comes to a boil. In between do stir at times.
  3. When milk get half absorbed, add sugar and mix well. Add chopped almonds and cardamom powder and again mix.
  4. Stirring often cook till the halwa mixture starts coming together and thickens. There should not be any liquid in the lauki halwa. Add 1 teaspoon of clarified butter and mix well.
  5. Turn off the flame and serve hot.
  6. Lauki halwa is ready!

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2 types of kadhi pakoda!

Kadhi pakoda is a famous North Indian dish with is made of buttermilk or curd. I’ve tried 2 types of kadhi pakoda with is made of buttermilk. Let’s proceed to the recipe.

SERVINGS: 6
COURSE: MAIN COURSE
CUISINE: NORTH INDIAN

KADHI PAKODA

INGREDIENTS
For kadhi

Buttermilk: 500 ml
Gram flour: 200 grams
Ginger: 2 inches
Garlic cloves: 7-8
Green chillies: 2 (small)
Cumin seeds: 1/2 teaspoon
Black mustard seeds: 1/2 teaspoon
Fenugreek seeds: 1/4 teaspoon
Curry leaves: 7-8
Dried red chillis: 2
Bay leaf: 1
Mustard oil: 1 teaspoon
Asafoetida: 1/4 teaspoon
Turmeric powder: 1/2 teaspoon
Salt: according to your taste
Kasoori methi: 1 teaspoon
Fresh coriander leaves: for garnishing
Water: as required

For pakoda

Gram flour: 4 tablespoons
Carom seeds:1/2 teaspoon
Asafoetida: 1/4 teaspoon
Ginger-garlic paste: 1/4 teaspoon
Salt: according to your taste
Oil: 2 tablespoons
Water: as required

RECIPE

For pakoda

  1. Take gram flour in a bowl and add carom seeds (rub them between your palms, it helps to increase taste), asafoetida, ginger-garlic paste, and salt.
  2. Mix them well and make a thick batter with the help of water. Batter should not be watery otherwise you can’t make pakoda. Meanwhile, put a pan on medium flame and heat oil.
  3. Mix the batter again for a minute using your hands and then start dropping the batter into the hot oil. I take handful of batter using my thumb and four fingers and drop is straight into hot oil, you may use a spoon.
  4. Now Fry from both the sides till they turn golden brown. Transfer them to a kitchen paper and keep aside.
  5. Pakodas are ready!

For kadhi

  1. Take a large bowl and pour buttermilk in it. Now add gram flour and blend to make it lump free and keep aside.
  2. In a mixer jar, take ginger, garlic, and green chilli and make a paste.
  3. Now put a karahi on medium flame and heat oil. Add cumin seeds, black mustard seeds, fenugreek seeds, asafoetida, bay leaf, ginger-garlic-chilli paste, curry leaves, dried red chillies, and turmeric. Saute and let them splutter.
  4. Now add buttermilk and gram flour mixture in karahi and stir continuously till it starts boiling. Because if you’ll not stir is continuously it’ll be curdled.
  5. Now add salt and kasoori methi. Mix it and turn off the flame. Garnish with chopped coriander leaves and serve with rice.
  6. Kadhi is ready!
  7. Add pakoda before 5 minutes of eating.

MASALA KADHI PAKODA

INGREDIENTS

Onion: 1 large (finely chopped)
Oil: 1 tablespoon
Red chilli powder: 1/4 teaspoon
Garam masala powder: 1/4 teaspoon
Coriander seeds powder: 1/4 teaspoon
Water: 2 tablespoons
Chopped coriander leaves: for garnishing
Prepared kadhi: 3 cups

RECIPE

  1. Put a karahi on medium flame and heat oil. Add chopped onion and stir till they turn golden brown.
  2. Now add red chilli powder, garam masala powder, coriander seeds powder and mix them well.
  3. Add water and stir again. After some time you’ll see that oil starts coming out from sides.
  4. Now add prepared kadhi, mix well, and let it boil. Turn off the flame. Garnish it with chopped coriander leaves and serve with rice.
  5. Masala kadhi pakoda is ready!
  6. Add pakoda before 5 minutes of eating.

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Veg tahari!

Veg tahari is North Indian dish which is made of rice and lots of veggies. Let’s proceed to the recipe.

PREPARATION TIME: 15 MINUTES
COOKING TIME: 30 MINUTES
SERVING: 2
CUISINE: NORTH INDIAN
COURSE: MAIN COURSE

INGREDIETS

Rice: 200 grams
Potato: 1 large (roughly chopped)
Onion: 1 large (roughly chopped)
Fresh green peas: 50 grams
Tomato: 1 large (chopped)
Clarified butter: 2 teaspoons
Cumin seeds: 1/2 teaspoon
Black mustard seeds: 1/2 teaspoon
Asafoetida:1/4 teaspoon
Turmeric powder: 1/2 teaspoon
Red chilli powder: 1/2 teaspoon
Garam masala powder: 1 teaspoon
Coriander seeds powder: 1/2 teaspoon
Green chillies: 2 (chopped)
Curry leaves: 6-7
Crushed Ginger: 1/2 teaspoon
Water: for cooking
Lemon juice: 2 teaspoon (optional)
Salt: according to the taste
Chopped coriander leaves: for garnishing

METHOD

  1. Take rice in a bowl, wash them with water, drain and keep aside.
  2. Put a pressure cooker on medium flame and heat clarified butter. Add cumin seeds, black mustard seeds, curry leaves, crushed ginger, green chillies, and asafoetida. Saute and let them splutter.
  3. Now add chopped onion and saute them till they turn golden. Add green peas and chopped potatoes and saute them till they turn golden brown.
  4. Add chopped tomatoes, turmeric powder, red chilli powder, garam masala powder, coriander seeds powder, salt, and 1/2 cup of water. Mix them well, turn the flame on simmer and let the masala cooked properly.
  5. Add washed rice and gently mix. Add 2 cups of water, you can add more water if required. Mix them all and cover the lid. Put the flame of medium, and cook till 3 whistles.
  6. Turn off the flame and let the steam released itself. Open the lid, add lemon juice and, chopped coriander leaves. Gently mix and serve with curd or green chillies. If you want, you can garnish with coriander leaves.
  7. Veg tahari is ready!

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Egg kebab!

Egg kebab is yummy snack which is made of boiled eggs and potato coating. Let’s proceed to the recipe.

PREPARATION TIME: 20 MINUTES
COOKING TIME: 30 MINUTES
CUISINE: INDIAN
COURSE: SNACKS

INGREDIENTS

Boiled eggs: 4
Boiled potatoes: 4 (medium)
Red chilli powder: 1 teaspoon
Chaat masala powder: 1 teaspoon
Salt: according to taste
White flour: 2 tablespoons
Bread crumbs or Semolina: for coating
Water: for white flour paste
Oil: for deep fry

METHOD

  1. Take boiled potatoes, peel and mash them. Put them in a bowl, add salt, red chilli powder, and chaat masala powder. Mix them well and keep aside.
  2. Take boiled eggs and peel their hard cover and keep them aside.
  3. Now take white flour, add water as required, and make a paste. Please notice, paste should neither be too watery nor too thick. Meanwhile, put a karahi on medium flame and heat oil to deep fry.
  4. Now take boiled eggs and coat them with potato mixture. Put it in white flour paste, coat with all the sides and put in semolina or bread crumbs and coat again completely.
  5. Put coated eggs one by one in hot oil and deep fry them till eggs turns golden from all the sides.
  6. Transfer them to a kitchen paper, cut carefully in two pieces and serve with schezwan sauce or tomato ketchup.
  7. Egg kebab is ready!

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Oreo Cake!

I have tried this cake on my daughter’s third month birthday!

Cake is in everybody’s favourite dessert list in my opinion, correct me if I am wrong. 🙂 There are so many type of cakes all over the world. I have tried Oreo biscuits cake, which is really tempting. Let’s proceed to the recipe.

INGREDIENTS

Oreo biscuits (chocolate flavour): 20
Mik: 1 cup
Baking powder: 1 tablespoon
Baking soda: 1/2 tablespoon
Almonds: 10 (chopped)
Cashews: 10 (chopped)
Walnuts: 5-6
Dairy milk shots: 8
Dairy milk chocolate bar: 50 grams
Butter: for greasing

METHOD

  1. Take all the oreo biscuits, break into small pieces, and blend them into fine powder. Transfer it to a bowl. Add milk, baking powder, baking soda in it. Mix and make a smooth paste. Add some milk if required.
  2. Now add chopped almonds and cashews. Mix it again. Meanwhile, preheat your microwave oven.
  3. Take cake pan, grease it with butter and transfer cake batter to it. Put the pan into the oven and bake it, you can check your cake before the estimated time by inserting a toothpick in the centre of the cake.
    (I am using whirlpool Magicook delux – W 20 Grill Microwave oven, this is really very helpful for me because it has modes for every type of recipe. Just select the mode start cooking or baking.)
  4. If your toothpick comes out clean, your cake is ready. Now take out the pan from oven and put a plate on it, turn the pan upside down and you will see that the cake is coming out easily on the plate.
  5. Leave it out in the open for 10 minutes to help the cake cool down a little.
  6. After cooling completely it’s time for icing. Melt dairy milk bar in microwave or in hot water (Put dairy milk bar in hot water with wrapper till melting)and spread in on cake. Sprinkle chopped walnuts and decorate cake with dairy milk shots. (you can use any other chocolate)
  7. Oreo Cake is ready!

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Vazhakkai fry!(Raw banana fry)

Raw banana fry is known as vazhakkai fry or balekai fry or aratikaya fry. This is a main course dish which is made of marinated raw bananas. Let’s proceed to the recipe.

PREPARATION TIME: 20 MINUTES
COOKING TIME: 15 MINUTES
SERVING: 4
COURSE: MAIN COURSE
CUISINE: SOUTH INDIAN

INGREDIENTS

Raw banana: 4 (medium)
Mustard oil: 3 tablespoons
Mustard seeds: 1/4 teaspoon
Cumin seeds: 1/4 teaspoon
Fennel seeds:1/4 teaspoon
Dried red chillies: 2
Urad daal: 1 teaspoon
Asafoetida: 2 pinches
Curry leaves: 6-7
Ginger-garlic paste: 1/2 teaspoon
Turmeric powder: 1/4 teaspoon
Red chilli powder: 1 teaspoon
Garam masala powder: 1/2 teaspoon
Black pepper powder: 1/4 teaspoon
Dried mango powder: 1/2 teaspoon
Salt: according to your taste
Water: 2 teaspoons
Chopped coriander leaves: for garnishing

METHOD

  1. Take raw bananas, wash and peel them. Cut them into thick slices and take in a bowl.
  2. Add turmeric powder, red chilli powder, garam masala powder, black pepper powder, ginger-garlic paste, salt, and 1 tablespoon of mustard oil in the bowl. Mix them with raw bananas, cover, and keep aside for 15 minutes.
  3. After 15 minutes, put a karahi on medium flame and heat remaining oil. Add mustard seeds, cumin seeds, urad daal, fennel seeds, asafoetida, dried red chilies, curry leaves, saute and let them splutter.
  4. Now add marinated raw bananas and gently saute it. Add dried mango powder, water and mix it again.
  5. Cover and cook for 7-8 minutes and occasionally stir it. When it cooks completely, open the lid, and cook.
  6. Turn off the flame, and garnish with chopped coriander leaves. Serve it with roti or paratha.
  7. Vazhakkai fry is ready!

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