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Kacche Kele k Pakode Serves 3-4 Main Ingredients ------------------- Raw Banana - 2 nos Green Chilli - 4 nos Coriander Leaves - 15 gm Turmeric Powder - 1 tsp Singhara ka Atta ( Water Chestnut Flour) - 4 tbsp Rock Salt - as per taste Vegetable Oil for deep frying Methods --------------- Prepare the Bananas: Peel the raw bananas and slice them into small pieces. Transfer it into water for 2-3 mins. In another bowl, grate all the pieces of banana. Make combining the Batter: In a mixing bowl, combine grated bananas, Singhara ka Atta, turmeric powder, finely chopped green chillies, chopped coriander leaves, and rock salt. Add a little water if only needed gradually to the mixture to make a thick smooth batter. Ensure the batter is not too runny. Heat the Oil: In a deep frying pan, heat vegetable oil on medium-high heat. To check if the oil is ready, drop a small amount batter into the oil; if it sizzles and rises to the surface, the oil is ready for frying. Fry the Pakoras: Carefully drop the grated banana batter into the hot oil, a few at a time, to avoid overcrowding the pan. Fry the pakoras until they are golden brown and crispy on both sides. Turn them occasionally for even cooking. Use a slotted spoon to remove the pakoras from the oil and drain excess oil on paper towels. Serve: Serve the raw banana pakoras hot with your favorite chutney or sauce.

Very tasty 😋

Waah Kha ke mast ho jawo

Gulgula Recipe Serves 4-5 Main Ingredients ------------------- Singhare ka Atta ( Water Chestnut Flour ) - 1 cup Milk - 150 ml Jaggery Powder - 5 tbsp Cardamom Powder - 1/2 tsp Ghee (Clarified Butter) for deep frying Methods -------------- Prepare the Batter: In a mixing bowl, combine Singhare ka Atta, jaggery powder, and cardamom powder. Gradually add milk to the dry ingredients, stirring continuously to form a smooth batter. Ensure there are no lumps. Rest the Batter: Cover the bowl with a lid and let the batter rest for 30 minutes. This helps the jaggery to dissolve completely and the flour to absorb the milk, making the batter smooth and consistent. Heat the Ghee: In a deep frying pan, heat clarified butter (ghee) on medium heat. Ensure there is enough ghee for deep frying. Fry the Gulgulas: Once the ghee is hot, use a spoon or your hands to drop small portions of the batter into the hot ghee. Fry the gulgulas until they turn golden brown and crispy on all sides. Make sure to turn them occasionally for even cooking. Remove the fried gulgulas using a slotted spoon and drain excess ghee on paper towels. Serve: Serve the Singhare ka Atta ka Gulgula hot or warm. They can be enjoyed as a snack or dessert.

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Singhare Atta ki Barfi Serves 4-5 Main Ingredients ------------------- Singhare ka Aata (Water Chestnut Flour) - 1 cup Desiccated Coconut Powder - 1/2 cup Ghee (Clarified Butter) - 4 tbsp Sugar - 1/2 cup Condensed Milk - 200 gm Milk - 300 ml Cardamom Powder - 1 tsp Pistachio Powder - 1/4 cup Clarified Butter for greasing Chopped almonds for garnishing Methods ------------------- Roasting Singhare ka Aata: In a heavy-bottomed pan, heat 4 tablespoons of ghee on medium heat. Add the Singhare ka Atta ( water chestnut flour ) and roast it on low to medium heat until it turns light brown and gives a nutty aroma. This should take about 5-7 minutes. Keep stirring continuously to avoid burning. Adding Coconut and Pistachio: Add the desiccated coconut powder to the roasted flour and mix well. Add the pistachio powder and mix well. Cook for another 2-3 minutes to let the flavors combine. Transfer the mixture into a bowl. Mixing in Liquid Ingredients: Lower the heat and add the milk. Once the milk started boiling then add sugar, condensed milk and cardamom powder to the milk. Keep stirring continuously. Now add the mixture into it and stir continuously to prevent lumps and cook until the mixture thickens and starts to leave the sides of the pan. This should take about 10-12 minutes. Setting the Barfi: Pour the mixture into the greased pan and spread it evenly using a spatula. Garnish with chopped almonds, pressing them gently into the mixture. Cooling and Cutting: Allow the mixture to cool completely at room temperature or refrigerate it for faster cooling. Once set, cut the barfi into desired shapes (squares or diamonds). Serving: Serve the Singhare ka Aata ki Barfi as a sweet treat.

Navratri ke liye sahi h👌👌

Very tasty 😋

Jay Shri Ram Jay Shri Ram Jay Hanuman

Mango Pickle Recipe Main Ingredients -------------------- Diced Raw Mango - 1 kg Turmeric Powder - 1/4 cup Salt - 3/4 cup Mustard Seeds - 4 tbsp Fennel Seeds (Saunf) - 3 tbsp Fenugreek Seeds (Methi) - 3 tbsp Carom Seeds (Ajwain) - 2 tbsp Nigella Seeds (Kalonji)- 2 tbsp Asafoetida (Hing) - 1.5 tbsp Dry Red Chilli - 20 gm Mustard Oil - 500 ml White Vinegar - 1 cup Here’s a detailed day-by-day recipe for making mango pickle Methods --------------- Day 1 Preparation of Mangoes:- Wash and dry the diced raw mango pieces thoroughly. Ensure there is no moisture left. Spread the mango pieces on a large tray or plate. Place the tray in sunlight for 3 hrs. Day 2 Marination and Preparation of Spices:- In a large bowl, mix the diced raw mangoes with salt and turmeric powder. Cover and marinate overnight in room only. Preparation of Spices and preparing the Pickle:- Dry roast the following spices separately: Mustard seeds (4 tbsp) Fennel seeds (3 tbsp) Fenugreek seeds (3 tbsp) Carom seeds (2 tbsp) Nigella seeds (2 tbsp) Dry Red Chilli (20 gm) Allow the roasted spices to cool and then grind them coarsely. Day 3 Preparing the Pickle:- Heat mustard oil in a pan until it reaches its smoking point on high flame. Add asafoetida into it. In the large bowl with the spice mixture, add the marinated dry mango. Add white vinegar into it. Pour the hot mustard oil over the mango and spice mixture. Mix everything thoroughly to ensure the mango pieces are well coated with the spices and oil. Place the prepared pickle inside the room for 24 hrs. Day 4 (1 Week i.e till Day 11) Sun Heating:- Place the entire bowl/vessel in sunlight 4-5 hrs each day. Stirr whole pickle mixture twice a day Repeat the sun-heating process for the next 7 days, including stirring the pickle . After sun-heating, store the mango pickle in a glass or ceramic jar. The pickle will be ready to eat in about a week. Make sure there should not be any water contact with pickle.

Yummy super

Bahut hi badhiya banaya hai

Churma Serves 4-5 Main Ingredients ----------------------- Wheat Flour - 125 gm Bura Sugar (Demerara Sugar) - 1.5 cup Dryfruits ( Cashews, Pitaschio , Almonds and Raisins) - 2 tbsp Cardamom Powder - 1 tbsp Clarified Butter - 2 tbsp Milk - 200 ml Methods ------------------- Prepare the Dough: In a mixing bowl, add the wheat flour. Heat 1 tbsp of ghee until it melts and then pour it over the flour. Mix the ghee and flour well until it has a crumbly texture. Gradually add milk to the mixture, kneading it into a stiff dough. The dough should be firm and not too soft. Make the Dough Balls: Divide the dough into small balls. Flatten each ball slightly with your hands. Cook the Dough Balls: Add clarified butter and heat a non-stick pan or griddle on medium heat. Place the flattened dough balls on the pan and cook them on low heat until they turn golden brown and crisp on both sides. This may take about 15-20 minutes. Remove from the pan and let them cool completely. Frying the Dryfruits: In the leftover clarified butter, fry all the dryfruits. Prepare the Churma: Once the dough balls are completely cooled, break them into a small pieces by using hand. Grind all the small pieces of dough into a powder. Final Touch: In a large mixing bowl, combine the crushed dough, bura sugar, cardamom powder, and dry fruits. Serve: Your Churma is now ready to be served. Enjoy it as a sweet treat!

Waah lajawab

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Waah bahut tasty

Poha Serves 4 Main Ingredients ------------------- Thick Poha - 200gm Onion - 2 medium Tomato - 2 medium Green Chilli - 5 nos Potato - 1 big Peanut - 1/2 cup Lemon Juice - 1 tbsp Coriander Leaves - 20 gm Curry Leaves - 15-20 nos Black Mustard Seeds - 1 tsp Turmeric Powder - 1/2 tsp Coriander Powder - 1 tsp Garam Masala Powder - 1 tsp Sugar- 1 tbsp Salt - as per taste Vegetable Oil - 2 tbsp Methods ---------------- Preparation: Rinse the thick poha in water until it softens. Cutting Vegetables: Cutting vegetables that are onions, tomatoes, green chillies and coriander leaves into small pieces. Peel off the potatoes and cut into small pieces. Frying the peanuts: In a wok on high heat, add 2 tablespoons of vegetable oil. Add peanuts and saute until it turns golden brown. Tempering: In the same wok, add black mustard seeds and curry leaves and let them splutter. Sautéing: Add the finely chopped onions and green chillies. Sauté until the onions become translucent. Add the potatoes to the wok and mix well. Add Spices: Add turmeric powder, coriander powder, and garam masala powder. Sauté for a minute until the spices are well-mixed . Now cover the lid and cook on low medium flame till potatoes are cooked and softened. After sometime, uncover the lid and add tomatoes. Combining Ingredients: Add the softened poha and gently mix everything together, ensuring the poha is well-coated with the spices and vegetables. Finishing Touches: Cook the poha on low heat for 2-3 minutes, stirring occasionally. Add lemon juice, sugar and fried peanuts and mix gently. Turn off the flame, and garnish with finely chopped coriander leaves. Serving: Serve hot with additional lemon wedges on the side if desired and enjoy your breakfast.

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Very tasty 👌

Wow yummy

Sabudana ka kheer Serves 4-5 Main Ingredients ------------------- Sabudana (Sago) - 75 gm Milk - 1 litre Cardamom Powder - 1/2 tsp Sugar - 4 tbsp Roasted Dryfruits - cashews, almonds, pitaschio and raisins Methods ------------------- Preparation: Rinse the sabudana under cold water until the water runs clear. Cooking the Sabudana: In a heavy-bottomed pan, bring the milk to a boil over medium heat. Once the milk starts boiling, reduce the heat to low. Add the soaked and drained sabudana to the boiling milk. Cook on a low flame, stirring occasionally, to prevent the milk from sticking to the bottom of the pan. Cooking Time: Continue to cook until the sabudana pearls turn translucent and the kheer thickens. This should take about 20-25 minutes. Keep stirring to avoid lumps and ensure even cooking. Adding Flavor: Once the sabudana is cooked and the kheer has thickened to your desired consistency, add the sugar. Stir well to dissolve the sugar completely. Add the cardamom powder and mix well. Adding Dry Fruits: Add the roasted cashews, almonds, pistachios, and raisins. Stir to combine. Serving: Let the kheer simmer for a few more minutes to allow the flavors to meld. Turn off the heat. Serve the sabudana kheer warm or chilled, garnished with additional dry fruits if desired.

Mug pizza

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Aloo Masala Fry Serves 3-4 Main Ingredients -------------------- Potato - 400 gm Onion for puree - 30 gm Green Chilli - 2 nos Ginger Garlic Paste - 1 tsp Cumin Powder - 1 tsp Coriander Powder - 1 tsp Black Pepper Powder - 1/2 tsp Garam Masala Powder - 1/2 tsp Turmeric Powder - 1 tsp Red Chilli Powder - 1 tsp Salt - as per taste Mustard Oil - for deep frying Methods ---------------------- Preparation: Peel and wash the potatoes. Cut them into medium round size. Puree the onion and green chillies together. Add water into it to make a smooth paste. Boiling of Potato: Heat a large pan or kadhai over medium heat. Add water into it. Now add all the ingredients that are turmeric powder, red chilli powder, cumin powder, coriander powder, black pepper powder, garam masala powder, onion puree, ginger garlic paste and salt. Now add potatoes and mix all the ingredients. Now cover the lid for 8-10 mins. Again mix all the ingredients. Let the mixture dry. Cook until the potatoes are tender and fully cooked and well incorporated with the masala. Shallow Frying: Heat oil in a large pan or kadhai over medium to high heat. Gently place the masala coated potatoes into the pan. Shallow fry the potatoes both the sides. Serve: Serve hot with roti, naan, or steamed rice.

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Masala Dal Serves 4-5 Main Ingredients ---------------------- Chana Daal - 200 gm Onion - 50 gm Green Chilli - 1 nos Chopped Coconut - 25 gm Turmeric Powder - 1/2 tsp Kashmiri Red Chilli Powder - 1/2 tsp Garam Masala Powder - 1 tsp Sugar - 1 tsp Cumin Seeds - 1/2 tsp Bay Leaves - 2 nos Salt - as per taste Homemade Ghee -2 tbsp Coriander Leaves - for garnishing Water Methods -------------------- Soak the Daal: Rinse the chana daal thoroughly and soak it in water for about 1-2 hours. Prepare the Tadka (Tempering) and cook the aromatics: Heat 2 tbsp of homemade ghee in a cooker over medium heat. Add cumin seeds and bay leaves to the hot ghee. Let them splutter. Add the finely chopped onion and slit green chilli to the pan. Sauté until the onions turn golden brown. Spice it up and Cook the Daal: Add the soaked daal into a pressure cooker. Add turmeric powder, Kashmiri red chilli powder, and garam masala powder. Add salt to taste and 1 tsp of sugar. Stir well and cook for another minute. Add the chopped nariyal (coconut). Add enough water to cover the daal and a bit more. Sauté for another 2-3 minutes. Pressure Cook: Close the lid of the pressure cooker and cook on high heat until you hear the first whistle. After the first whistle, reduce the heat to low and cook for another 3-4 whistles. Turn off the heat and let the pressure release naturally. Final Touches: Once the pressure is released, open the lid and stir the daal. If it’s too thick, you can add some water to achieve the desired consistency. Garnish and Serve: Transfer the cooked chana daal to a serving bowl. Garnish with freshly chopped coriander leaves. Serve hot with rice or roti.

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Woww... Super delicious food... Keep sharing👍🏻

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fantasticf rava upma recipe

Wow,how gorgeous and luscious the veg upma looks, super tempting❤❤❤

Rava Upma Serves 3-4 Main Ingredients --------------------- Semolina - 200 gm Chickpea Lentils ( Chana Dal ) - 2 tbsp Onion - 200 gm Green Chilli - 6 nos Tomato - 75 gm Ginger - 2 inches Potato - 150 gm Lemon - 1 nos Curry Leaves - 20 nos Black Mustard Seeds - 1 tbsp Sugar - 1 tsp Vegetable Oil - 4 tbsp Ghee - 1 tbsp Salt to taste Methods ------------------ Roast the Semolina: Heat a pan and add ghee to roast the semolina on medium flame until it turns light golden and releases a nice aroma. Keep stirring continuously to avoid burning. Once done, transfer it to a plate and set aside. Tempering: In a large pan, heat the ghee. Add the chickpea lentils (chana dal) and fry until they turn golden brown. Prepare the Vegetables: Heat 4 tbsp of vegetable oil in a pan.Add mustard seeds and let them splutter. Add curry leaves and sauté for a few seconds. Add finely chopped ginger, slit green chillies, and sauté for a minute. Add finely chopped onions and cook until they turn translucent. Add diced potatoes and cook for 5-7 minutes until they start to soften. Add finely chopped tomatoes and cook until they become soft and mushy. Cook the Upma: Add 4 cups of water ( 3 times of semolina ) to the pan and bring it to a boil. Add sugar, salt and squeeze lemon stirring to dissolve. Gradually add the roasted semolina to the boiling water, stirring continuously to avoid lumps. Cook on low heat, stirring occasionally, until the semolina absorbs the water and reaches the desired consistency (about 5-7 minutes). Serve: Turn off the heat and let the upma sit for a few minutes. Serve hot, garnished with additional curry leaves(optional).

Waah mast

Best food video i watch today on RUclips 😋

Mug Pizza Main Ingredients:- ------------------ All Purpose Flour (Maida) - 1 cup Baking Powder - 1 tsp Baking Soda - 1/2 tsp Salt - 1/2 tsp Melted Butter - 3 tbsp Milk - 1/2 cup (pour little in interval) Pizza Sauce - 2 tbsp Mozzarella Cheese - 100 gm Toppings - Of Your Choice Methods:- Prepare the Dough: In a microwave safe mug, combine the all-purpose flour, baking powder, baking soda, and salt. Add the melted butter and mix well. Gradually pour in the milk, stirring until you get a smooth, thick batter. You may not need the entire 1/2 cup of milk. Assemble the Mug Pizza: Spoon the pizza sauce over the batter, spreading it evenly. Sprinkle the shredded mozzarella cheese on top. Add your desired toppings. Cook the Mug Pizza: Microwave the mug on high for 1 to 1.5 minutes. Cooking times may vary based on the power of your microwave, so keep an eye on it. The pizza is done when the cheese is melted and the dough is cooked through. Serve: Allow the mug pizza to cool slightly before enjoying.

Mageggizza Serves 2 Main Ingredients ------------------- Eggs - 3 nos Maggi - 2 packets Maggi Masala - 2 Pizza Sauce - 1 tbsp Butter - 1 tbsp Shredded Mozzarella Cheese - 75 gm Toppings - as per your choice Methods ---------------- Cook the Maggi: Heat 1 cup of water. In a plate, add the Maggi noodles and crushed into small pieces. Add hot water into the crushed maggi. Mix maggi masala into the maggi. Now add pizza sauce into it and mix well. Set aside. Prepare the toppings: Chopped the onions and capsicum into small pieces or you can add toppings as per your choice. Prepare the Egg Base: In a bowl, beat the 3 eggs until they are well mixed. Make the Maggi-Egg Base: Heat 1 tablespoon of butter in a non-stick pan over low heat. Pour the beaten eggs into the pan and let them cook slightly to form a thin omelette. Spread the cooked Maggi noodles evenly over the partially cooked egg base. Add the Cheese: Sprinkle the shredded mozzarella cheese evenly over the toppings. Add the Toppings: Add your choice of toppings over the cheese. Cook the Maggizza: Cover the pan with a lid and cook on low heat until the cheese melts. Ensure that the egg base is fully cooked and firm. Serve: Carefully slide the Maggizza onto a serving plate. Cut into slices and serve hot.

Mouth watering 😋

Waah bahut easy aur healthy recipe

Parwal do Pyaza Serves 3-4 Main Ingredients --------------------- Pointed Gourd (Parwal) - 1/2 kg Onion - 250 gm Ginger Garlic Paste - 2 tsp Cumin Seeds - 1 tsp Bay Leaves - 2 nos Turmeric Powder - 1 tsp Red Chilli Powder - 1/2 tsp Black Pepper Powder - 1/4 tsp Cumin Powder - 1 tsp Coriander Powder - 1 tsp Garam Masala Powder - 1 tsp Salt - as per taste Mustard Oil - for deep frying Methods -------------------- Preparation: Wash and peel the pointed gourd (parwal). Cut them into halves or quarters, depending on their size. Peel and slice the onions thinly. Frying the Parwal: Heat mustard oil in a deep frying pan. Once the oil is hot, deep fry the parwal pieces until they are golden brown and cooked through. Remove them with a slotted spoon and set aside on paper towels to drain excess oil. Cooking the Onion Base: In the same pan, leave about 2-3 tablespoons of oil and remove the excess oil and keep the medium to high heat. Add cumin seeds and bay leaves. Let them splutter. Add sliced onions and sauté them until they turn golden brown. Add ginger garlic paste and sauté for another 2-3 minutes until the raw smell disappears. Spicing Up: Lower the heat and add turmeric powder, red chilli powder, black pepper powder, cumin powder, coriander powder and garam masala. Stir well to combine the spices with the onions by adding water into it. Add salt as per taste. Combining: Add the fried parwal pieces to the pan and mix well to coat them with the onion-spice mixture. Cover the pan and cook on low heat for about 5-7 minutes, stirring occasionally to ensure the flavors are well absorbed. Final Touch: Cook for another 10 minutes and then turn off the heat. Serving: Parwal Do Pyaza is now ready to be served. It pairs well with roti, paratha, or rice.

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Perfect Chilli Paneer Serves 3-4 Main Ingredients --------------------- Paneer - 400 gm Onion - 200 gm Capsicum - 200 gm Green Chilli - 6 nos Ginger - 1 nos Garlic - 1 nos Cornflour - 2 tbsp Kashmiri Red Chilli Powder - 2 tbsp Soya Sauce - 2 tbsp Schezwan Chutney - 2 tbsp Salt - as per taste Vegetable Oil - for deep frying Methods -------------------- Preparation:- Cut the paneer into bite-sized cubes. In a bowl, mix 2 tbsp cornflour, 2 tbsp Kashmiri red chilli powder, and salt. Add a little water to make a thick paste. Coat the paneer cubes with the cornflour paste and set aside. Cutting vegetables:- Cut all the vegetables that is onion , capsicum and green chilli into thick pieces and in similar size. Chopped ginger and garlic into small pieces. Deep Frying Paneer:- Heat vegetable oil in a deep pan or wok. Once the oil is hot, deep fry the paneer cubes until they are golden and crisp. Remove the paneer cubes from the oil and drain them on paper towels to remove excess oil. Preparing the Stir-Fry:- In a separate large pan or wok, heat a little oil. Add the chopped garlic, julienned ginger and green chilli. Sauté until they become fragrant. Add the sliced onion and capsicum. Stir-fry on high heat until the vegetables are slightly tender but still crisp. Sauce:- Add the 2 tbsp soya sauce and 2 tbsp Schezwan chutney to the stir-fried vegetables. Add salt as per your taste. Add remaining liquid of cornflour mixture. Mix well and cook for a minute. Combining:- Add the fried paneer cubes to the pan and toss everything together until the paneer is well coated with the sauce and vegetables. Add little amount of water to make gravy thick. Serving:- Serve hot as an appetizer or with fried rice or noodles.

Darun hoyeche 👍 Agiye jann pase achi ❤❤❤

Tasty sabji

Bahut hi accha

Tasty bhindi

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