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This is our 100th recipe. Thanks for all your Support.
Ingredients:
- Maida/All purpose flour - 1 cup
- Sugar - 11/2 cup
- Milk - 1 cup
- Ghee - 1/3 cup
- Cardamom powder - 1/2 tbsp
- Saffron - 3 or 4 strands
Method:
- Boil milk along with sugar until it reaches two string consistency and add cardamom powder and saffron.
- Fry maida in ghee till nice aroma comes out.
- Now switch off the stove, in the boiled milk add fried maida slowly, stir it continuously until it becomes thick enough without any lumps.
- Now pour this mixture in a greased plate and cut it into desired shape.
Ingredients:
- Mango - 1
- Salt- a pinch
- Jaggery - 50gm
- Chilli powder - 1/2 tbsp
Method:
- Grate mango and keep it aside.
- In a pan, add 1/2 tbsp oil and add grated mango, saute this for 3 minutes.
- Then add salt, chilli powder, and jaggery.
- Mix it well and keep it in heat for 5 minutes in low flame, stir it often.
- This recipe is especially for pregnant women
Ingredients:
- Tomatoes - 3
- Toor dal - 3/4 cup
- Tamarind juice - 3/4 cup
- Pepper - 1/2 tbsp
- Cumin seeds - 1/2 tbs
- Garlic pods - 5
- Red chillies - 3
- Curry leaves - few
- Mustard seeds - 1/2 tbsp
- Coriander leaves - few
- Turmeric powder - 1 tbsp
- Salt as required
Method:
- Pressure cook tomatoes along with toor dal nicely. (Both should blend and mashed well)
- Grind cumin seeds, garlic, and pepper coarsely.
- In a pan, add oil, mustard seeds, curry leaves, and red chillies.
- Then add tamarind juice, turmeric powder, salt, and cooked toor dal- tomatoes.
- When the rasam starts boiling, add coriander leaves and switch off the stove,
- Serve this with rice and potato fry.
Ingredients:
- Kabul Channa - 1 cup
- Onion - 1
- Tomato -2
- Green chillies - 2
- Turmeric powder - 1 tbsp
- Ginger - 1 small piece
- Garlic pods - 2
- Sambar powder/Chilli powder - 1 tbsp
- Coriander powder - 1 tbsp
- Salt as required
Method:
- Grind green chillies, ginger, and garlic pods in to a paste.
- Cook channa well and keep it aside.
- In a pan, add oil and add chopped onion, saute until it becomes transparent.
- Now add chopped tomatoes and ground paste, saute this for 3 to 4 minutes until the raw smell disappears.
- Then add turmeric powder, sambar powder, coriander powder, and salt, along with the cooked channa.
- Add 1/2 cup water to the gravy so that the channa blend well with the masala.
- Heat the gravy in a medium flame.
- Serve this with chappati or roti.
Ingredients:
- Paneer - 1 packet
- Onion - 1
- Tomato Puree - prepared from two tomatoes
- Butter - 1 1/2 tbsp
- Ginger-Garlic paste - 1 tbsp
- Milk - 1 cup
- Tomato sauce - 1 tbsp
- Garam masala - 1/2 tbsp
- Coriander powder - 1 tbsp
- Sambar powder/Chilli powder - 1 tbsp
- Salt as required
Method:
- Cut paneer into cubes and in a pan add oil, then fry the paneer cubes into light brown. Keep this aside
- Chop onion finely and keep this aside.
- In a pan, add butter, when it melts add ginger-garlic paste, saute it until the raw smell disappears.
- Now add onion until it becomes transparent, then add tomato puree, saute this for 2 minutes.
- Then add 1/2 cup milk, garam masala, sambar powder, coriander powder, salt, and 1/2 cup water.
- When the gravy starts thickening add remaining 1/2 cup milk little by little.
- When the gravy starts thickening, add the fried paneer cubes and allow it to mix with gravy. This will take about 2 to 3 minutes.
- Serve this gravy with roti, naan, or chappati.
Ingredients:
- Potato - 3
- Cauliflower - 1 cup
- Cinnamon - 1
- Cardamon - 1
- Star anise - 1
- Bay leaf - 1
- Fennel seeds - 1 tbsp
- Green Chillies - 3
- Onion - 1
- Tomato - 1 (optional)
- Grated Coconut - 2 tbsp
Method:
- Boil Potatoes and peel off the skin.
- Boil cauliflower florets in a bowl and keep it aside.
- Now grind cinnamon, cardamon, star anise, bay leaf, fennel seeds, green chillies, and grated coconut.
- In a pan, add chopped onion and chopped tomato, saute this for few minutes.
- Add ground paste, saute it for 2 minutes, now add 1 cup of water.
- When the water starts boiling, add cauliflower florets and mashed potatoes.
- Stir it often so that the masala gets mixed, after 5 minutes switch off the stove.
- Serve it with chappati or rice.
Ingredients:
- Brinjal (small size) - 20
- Sambar powder/ Chilli powder - 1 1/2 tbsp
- Salt as required
- Mustard seeds - 1/2 tbsp
- Oil for frying
- Urad dal - 1 tbsp
- Channa dal - 1 tbsp
- Curry leaves - few
Method:
- Cut brinjal into small pieces(lengthwise).
- In a pan, add oil, mustard seeds, urad dal, channa dal, and curry leaves.
- Saute this for 2 minutes.
- Now add brinjal pieces and then add sambar powder and salt.
- Fry brinjal for 20 minutes in low flame, close the pan with a lid.
- No need to add or sprinkle water.
- Often stir the brinjal so that the masala gets mixed well.
Ingredients:
- Cooked rice - 2 cups
- Lemon - 2
- Channa dal - 1 tbsp
- Roasted peanuts - 1 tbsp
- Red chillies - 3
- Curry leaves - few
- Hing/asafoetida - a pinch
- Turmeric powder - 1 tbsp
- Ginger - small piece
- Salt as required
Method:
- Cook rice such that the grains are separated, keep this aside and let it cool.
- Now in a pan, add oil and mustard seeds. When it starts spluttering add channa dal, red chillies, peanuts, hing, chopped ginger, curry leaves, and hing.
- Saute this for 2 minutes, now add cooked rice and lemon juice.
- Carefully mix all the ingredients such that the rice does not break. (Do this in low flame)
- Stir fry the lemon rice for 2 minutes in low flame and switch off the stove.
Ingredients:
