Rava Upma (Onion-Free) Recipe | How to Make Rava Upma Recipe | Rava Upma Recipe | How to Make Rava Upma | Rava Upma Recipe |

 

How to Make Rava Upma Recipe | Rava Upma Recipe | How to Make Rava Upma | Rava Upma Recipe | Rava Upma (Onion-Free) Recipe: Today we bring you a Satvik Upma recipe that doesn't use onions. You can even make it and feed it to children. You can also make this recipe for breakfast or evening snacks. So, let's learn the Onion-free recipe for Rava Upma.

Ingredients:

- 1 cup semolina (rava)

- 2 tablespoons oil (or ghee)

- 1 teaspoon mustard seeds

- 1 teaspoon urad dal

- 1 teaspoon chana dal

- 3 tablespoons roasted peanuts (coarsely ground)

- 1-2 green chilies, finely chopped

- 1-2 ginger, grated (or finely chopped)

- 1-2 cups mixed vegetables (such as carrots, peas, bell peppers, or beans)

- 2 cups water

- Salt, to taste

- Fresh coriander leaves, for garnish

- Lemon slices (optional)

Healthy & Tasty Rava Upma (onion-free)

Instructions:

1. Toast the rava:

In a dry pan, roast the rava over medium heat until it turns light golden and smells nutty. Stir constantly to prevent burning. Once cooked, set it aside.

2. Prepare the tempering:

Heat oil or ghee in a pan. Add mustard seeds and let them crackle. Then add the urad dal and chana dal. Fry until golden brown.

3. Add aromatics:

 Add chopped green chilies and ginger, fry for a minute until fragrant.

4. Cook the vegetables:

 Add the roasted peanuts, mixed vegetables, mix well, and cook until soft.

5. Add water:

 Add water and salt to taste. Bring to a boil over low heat.

6. Add the semolina:

Once the water is boiling, slowly add the roasted semolina, stirring constantly to prevent lumps.

7. Cook:

 Reduce the heat to low, cover the pan, and let it cook for about 5-7 minutes, stirring occasionally, until the semolina has absorbed the water and puffed up.

8. Garnish: 

Once cooked, turn off the heat and garnish with fresh coriander leaves. Serve hot with lemon wedges, if desired.

Enjoy your delicious Rava upma without onions!

Dal Chawal Recipe | Dal Chawal Recipe in English | How to Make Protein Rich Dal And Chawal | How to Make Dal Rice | Dal Rice | Dal Rice Recipe |

 

Dal Chawal Recipe | Dal Chawal Recipe in English | How to Make Protein Rich Dal And Chawal | How to Make Dal Rice | Dal Rice | Dal Rice Recipe | Today, we bring you a recipe for dal-rice. This recipe is loved by everyone, from children to adults. Whether you make it for lunch or dinner, everyone eats it with great relish. So, let's learn about this easy Dal-Rice recipe.

Ingredients:

1 cup toor dal

1 1/2 cups rice

2 medium-sized tomatoes, finely chopped

3-4 green chillies, finely chopped

4-5 garlic cloves, finely chopped

A few curry leaves

1 teaspoon cumin seeds + 1/2 teaspoon cumin seeds

1/2 teaspoon mustard seeds

A pinch of asafoetida

1/2 teaspoon turmeric powder

Salt to taste

Chopped coriander leaves

2 tablespoons ghee + 1 tablespoon ghee

Water as required

Easy And Instant Dal & Chawal

Instructions:

Take a pressure cooker. Wash the toor dal and add it. Add the chopped tomatoes and stir. Add 1 1/2 cups of water and cook for 2-3 whistles.

Heat 2 tablespoons of ghee in a pan. Add mustard seeds and cumin seeds and fry. Add curry leaves and asafoetida and fry.

Now add finely chopped green chilies and garlic and fry.

Add turmeric powder and salt to taste and mix. Now add the boiled lentils and mix. Now adjust the consistency of the dal as per your requirement.

Let it boil once and then add chopped coriander leaves and mix. Our dal is ready to serve.

Now heat 1 tablespoon ghee in a pressure cooker. Add cumin seeds and fry.

Now add 2 2/3 cups water and salt to taste and mix.

Let it boil once. When the water comes to a boil, add the washed rice and mix well. Cover and cook for 2 whistles.

The Dal and Rice are ready. Serve it with cumin potato sabzi.

Rajma Chawal Recipe | Dhaba-style Rajma Chawal Recipe | Rajma Chawal | Rajma Chawal Recipe Easy | How to Make Rajma Chawal at Home | Punjabi Style Rajma Chawal |

Rajma Chawal Recipe | Dhaba-style Rajma Chawal Recipe | Rajma Chawal | Rajma Chawal Recipe Easy | How to Make Rajma Chawal at Home | Punjabi Style Rajma Chawal | Today, we bring you the recipe for everyone's favorite Rajma Chawal. It's a traditional Punjabi dish made in every household. So, let's make easy, Dhaba-style Rajma Chawal at home today.

Ingredients:

1 cup Rajma

2 medium-sized onions, finely chopped

2-3 medium-sized tomatoes (puréed)

1-2 green chilies

5-6 garlic cloves

1 inch ginger

1 bay leaf

2 green cardamoms

1 black cardamom

4-5 black peppercorns

2 dried Kashmiri red chilies

1 tablespoon kasuri methi

1 teaspoon cumin seeds

A pinch of asafoetida

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 teaspoon coriander powder

1 teaspoon Kashmiri red chili powder

1 teaspoon Rajma Masala

1 teaspoon Garam Masala

2-3 tablespoons mustard oil

A handful of chopped coriander leaves

Water as needed

Dhaba-Style Punjabi Rajma Chawal

Instructions:

First, wash the kidney beans with clean water and soak them overnight.

Next, add the kidney beans, 1/4 teaspoon salt, and water and cook over medium heat for 4-5 whistles.

Heat oil in a pan. Add bay leaves, black cardamom, green cardamom, dried Kashmiri red pepper, and cumin seeds and fry. Make a paste of green chilies, ginger, and garlic and mix.

Next, add the chopped onion and fry. Once the onion is browned, add the tomato puree and stir. Cover and cook for 2 minutes.

Add turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder, kidney bean masala, garam masala, and salt to taste. Cook over low heat for 2 minutes.

Add the cooked kidney beans and excess water to the masala. Mix everything well. Cover and let it cook for 5 minutes.

When it starts to boil, add the dried fenugreek leaves and chopped coriander.

Finally, the Rajma (kidney beans) are ready to serve. Serve it with plain rice, kulchas or rotis. Also serve it with lachha onions and papad. 

Malai Kofta Recipe | Malai Kofta Curry | Malai Kofta Recipe in English | Malai Kofta Ingredients | Malai Kofta Recipe Easy | How to Make Malai Kofta Curry |

 

Malai Kofta Recipe | Malai Kofta Curry | Malai Kofta Recipe in English | Malai Kofta Ingredients | Malai Kofta Recipe Easy | How to Make Malai Kofta Curry | Today, we bring you a recipe for Malai Kofta. To make it, grated paneer and potatoes are mixed with some spices and kneaded into a dough. Small balls are then formed and fried. Then, a gravy of onion and tomato is prepared. It takes only half an hour to prepare. It's as easy as it is delicious. So, let's learn about this quick Malai Kofta recipe.

Ingredients:

For the koftas:

200 grams paneer (cottage cheese)

2-3 medium-sized boiled potatoes

1-2 green chillies

2-3 tablespoons chopped coriander leaves

2-3 tablespoons corn flour

Salt to taste

For the gravy:

1 medium-sized onion, coarsely chopped

2 medium-sized tomatoes, coarsely chopped

1-2 green chilies

4-5 garlic cloves

1/2 inch ginger

7-8 cashew nuts

1 bay leaf

2-3 green cardamoms

2-3 cloves

2-3 black peppercorns

1 teaspoon cumin seeds

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

1/4 teaspoon garam masala

1 tablespoon kasuri methi

1 tablespoon Kashmiri red chili powder

Salt to taste

2 tablespoons fresh cream

1 tablespoon oil + oil for frying

3-4 tablespoons chopped coriander leaves

Restaurant Style Malai Kofta Curry

Instructions:

First, grate the paneer and potatoes on a plate. Add green chilies and chopped coriander leaves and mix well.

Add cornflour and salt to taste and knead the dough. Do not use water; just knead everything thoroughly.

Heat oil in a pan. Form small balls of dough and fry them in the oil until golden brown. Let them cool on a plate.

Heat 1 tablespoon of oil in a pan. Add cumin seeds and fry them.

Next, add all the dry spices like bay leaves, green cardamom, cloves, and black pepper and fry them.

Add chopped onion and fry until translucent. Then add tomatoes and cashews. Cook on low heat for 2 minutes.

Cool the mixture, transfer it to a mixer jar, and make a fine paste.

Heat 1 tablespoon of oil in a pan. Add this paste. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt to taste and mix well.

Cook all ingredients for 2 minutes. Add the dried fenugreek leaves. Add fresh cream and mix well.

Add the fried koftas and mix well. Add the coriander leaves and mix well.

Finally, the Malai Kofta Curry is ready to serve. Serve with naan, roti, or paratha. You can enjoy this recipe for lunch or dinner.

Moong Dal Kachori | Dal Kachori | Moong Dal Kachori Recipe | Khashta Moong Dal Kachori | How to Make Crispy Moong Dal Kachori | How to Make Dal Kachori |

  

Moong Dal Kachori | Dal Kachori | Moong Dal Kachori Recipe | Khashta Moong Dal Kachori | How to Make Crispy Moong Dal Kachori | How to Make Dal Kachori | Today, we bring you the recipe for Moong Dal Kachori. These are delicious, mouth-watering, and crispy. They're as easy to make as they are delicious. Yellow moong dal is used for the stuffing. These kachoris are typically made with all-purpose flour, but you can also make them with wheat flour. So, let's learn the full recipe for Moong Dal Kachori.

 Ingredients:

1 cup yellow mung beans

1 teaspoon fennel seeds

1 teaspoon black pepper 

1 teaspoon coriander leaves

1 teaspoon cumin seeds

A pinch of asafoetida

1/2 teaspoon red chili powder

1/2 teaspoon chaat masala

1/2 teaspoon coriander powder

1/4 teaspoon turmeric powder

2 tablespoons gram flour

Salt to taste

2 tablespoons oil + oil for frying

For the dough:

2 cups flour

1 teaspoon carom seeds

2 tablespoons oil

Salt to taste

Water as needed

Street Style Moong Dal Kachori

Instructions:

First, wash the mung dal with clean water and soak it for 2-3 hours. Drain the excess water. Place the moong dal in a mixer jar and grind it coarsely.

Now, dry roast fennel seeds, black pepper, and coriander seeds in a pan. Once cooled, grind them coarsely.

Heat oil in a pan. Add cumin seeds and asafoetida.

Next, add finely chopped green chilies and grated ginger and fry lightly.

Add gram flour and cook. When the color of the gram flour changes slightly, add the ground mung dal paste and mix well.

Add turmeric powder, red chili powder, coriander powder, chaat masala, and salt to taste. Cook for 2 minutes and then turn off the heat.

Now, transfer the mixture to a plate and let it cool. After that, shape it into small balls.

Now add carom seeds, salt to taste, and oil to the all-purpose flour and mix well. Add water as needed to knead a dough that's neither soft nor hard. Let it rest for 10 minutes.

Meanwhile, heat oil in a pan to fry the kachoris.

Now form small balls of dough. Take one ball, place the lentil stuffing inside, and seal it on all sides. Press it firmly between your hands. Make all the kachoris in this manner.

Now place the kachoris one by one into the oil. Keep the flame low. Fry them on both sides, turning them over until golden brown. This will take at least 10-12 minutes, but the kachoris will be as crispy as the ones you buy in the market.

Finally, the Moong Dal Kachoris are ready to serve. Enjoy them with tea or sweet and spicy chutney.

Also read:

Crispy Lilva Kachori Recipe

Jaipur Special Kanda Kachori Recipe

Traditional Matar Kachori Recipe

Street Style Crispy Potato Kachori Recipe

Dabeli Recipe | Kacchi Dabeli Recipe | How to Make Dabeli at Home | Dabeli Recipe Easy | Dabeli Recipe Gujarati | Dabeli Ingredients | Dabeli Masala Powder |

 

Dabeli Recipe | Kacchi Dabeli Recipe | How to Make Dabeli at Home | Dabeli Recipe Easy | Dabeli Recipe Gujarati | Dabeli Ingredients | Dabeli Masala Powder | Dabeli Recipe: Kacchi Dabeli Recipe. This is a popular street food among Gujaratis. It resembles the vada pav of Maharashtra, but the stuffing of boiled potatoes and dabeli masala makes it unique. As wonderful as it looks, it's equally delicious. You can easily make this kacchi dabeli at home. So let's learn the complete recipe for making Street-Style Kachchhi Dabeli.

Ingredients:

4 breads

2 cups boiled potatoes

2 tablespoons tamarind chutney

2 tablespoons garlic chutney

1/2 cup finely chopped onion

1/4 cup pomegranate seeds

1/4 cup roasted peanuts

1/2 cup sev

2 tablespoons finely chopped coriander leaves

Butter for frying

Salt to taste

Street Style Kachchhi Dabeli

Instructions:

1. Peel and mash the boiled potatoes.

2. Add the dabeli masala, salt, and a little coriander leaves and mix well.

3. Heat oil in a pan, add the potato mixture, and fry for 2-3 minutes.

4. Now cut the pav in half.

5. Apply garlic and tamarind chutney on both sides of the pav.

6. Fill the middle of the pav with the potato mixture. Top with onions, peanuts, pomegranate seeds, sev, and coriander leaves.

7. Now apply butter on the pav and fry it on a pan on both sides until golden brown.

8. Serve the prepared Kachchhi Dabeli hot.

Also Read:

Gujarati Style Cabbage Muthiya Recipe

Gujarati Style Dudhi Na Muthiya Recipe

Gujarati Dal Dhokli Recipe 

Gujarati Khatti Mithi Dal Recipe 

Gujarati Style Methi Na Thepla Recipe 

Gujarati Style Mithi Kadhi Recipe

Kathiyawadi Lasaniya Bateta Nu Shaak Recipe 

Uttarayan Special Undhiyu Recipe

Uttarayan Special Gujarati Style Tuver Na Thotha Recipe 

Street Style Crispy Potato Kachori Recipe | Potato Kachori Recipe | Monsoon Special Kachori | Aloo Ki Kachori | Aalu Ki Kachori | How to Make Potato Kachori

 

Street Style Crispy Potato Kachori Recipe | Potato Kachori Recipe | Monsoon Special Kachori | Aloo Ki Kachori | Aalu Ki Kachori | How to Make Potato Kachori | Today, we've brought you a recipe for crispy potato kachori, which you can make at home and eat anytime. Kachori is usually made with refined flour. However, in today's recipe, we'll use wheat flour instead of refined flour, resulting in a taste just like the ones you'd find at the store. So, without further ado, let's learn the recipe for Potato Kachori.

Ingredients:

4-5 boiled potatoes

1/2 teaspoon coriander leaves

1/2 teaspoon black pepper

1/2 teaspoon fennel seeds

1 teaspoon cumin seeds

A pinch of asafoetida

1 green chilli, finely chopped

1/2-inch ginger (grated)

1 tablespoon gram flour

1/2 teaspoon turmeric powder

1/2 teaspoon Kashmiri red chili powder

1/4 teaspoon coriander powder

1/4 teaspoon dry mango powder

Salt to taste

1 tablespoon oil + oil for frying

For the dough:

2 cups wheat flour

1 teaspoon celery seeds

1/4 teaspoon salt

1/4 cup oil

Water as needed

Street Style Crispy Potato Kachori

Instructions:

First, dry-roast black pepper, fennel seeds, and black pepper in a pan. Coarsely grind them.

Heat oil in a pan. Add cumin seeds and asafoetida and let them crackle.

Next, add the coarsely ground spices and fry.

Add green chilies and ginger and lightly fry.

Add turmeric powder, red chili powder, coriander powder, and mango powder and mix. Add salt to taste.

Now, add the boiled potatoes, mashed or grated. Add a spoonful of gram flour to dry the spices. Mix everything thoroughly. After cooking for 2 minutes, turn off the heat and cover.

Now, add carom seeds and oil to the wheat flour and mix well. Add water as needed to knead a dough that is neither soft nor hard. Set it aside for 10 minutes so it sets well.

Meanwhile, heat oil in a pan.

Now make small balls of dough. Prepare the potato stuffing by making small balls.

Take one ball, lightly roll it out, and place a ball of potato stuffing inside. Seal it tightly on all sides. Now, place it between your hands and press it lightly. Prepare all the kachoris in this manner.

When the oil is moderately hot, add the kachoris. Flip them over and fry until golden brown. This process will take 10-12 minutes, but the kachoris will be as crispy as the ones you see in the market.

Finally, serve the Crispy Potato Kachoris. You can serve them with green chutney or tamarind chutney.

Also read:

Crispy Lilva Kachori Recipe

Jaipur Special Kanda Kachori Recipe

Traditional Matar Kachori Recipe

Homemade Crispy Moong Dal Kachori Recipe

Traditional Matar Kachori Recipe | Matar ki Kachori Recipe | Matar Kachori Recipe | How to Make Kachori | Green Peas Kachori Recipe | Pea Kachori Recipe | Kachori Recipe |

 

Traditional Matar Kachori Recipe | Matar ki Kachori Recipe | Matar Kachori Recipe | How to Make Kachori | Green Peas Kachori Recipe | Pea Kachori Recipe | Kachori Recipe |You've probably eaten plenty of potato and onion kachoris, so today we've brought you a recipe for Matar kachori. You can serve it with tea as a winter snack. Kachoris are usually made with wheat flour, but today we're going to make kachoris with wheat flour, which are delicious and healthy. So, let's learn the recipe for Matar kachori.

Ingredients:

2 cups fresh green peas

2-3 green chilies

6-7 garlic cloves

1 inch ginger

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 teaspoon black pepper

A handful of coriander leaves

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/4 teaspoon dry mango powder

Salt to taste

1-2 tablespoons oil + oil for frying

For the dough:

2 cups wheat flour

1/4 cup fine semolina

1/2 teaspoon carom seeds

2-3 tablespoons ghee/oil

Salt to taste

Water as needed

Fresh Green Peas Kachori

Instructions:

First, heat 3 cups of water in a pot. Add salt and turmeric powder as desired and mix. Add the green peas and let it boil over medium heat for 5-7 minutes.

Now, make a coarse paste of cumin seeds, fennel seeds, black pepper, green chilies, ginger, and garlic in a mixer jar.

Now, knead the dough. Add salt, carom seeds, and ghee/oil to the wheat flour and mix well. Add a little water to knead a dough that is neither hard nor soft. Set it aside.

Heat oil in a pan. Add asafoetida and fry.

Add the ground spices and lightly fry.

Drain the excess water from the boiling peas and add them to the mixture. Mix well with a masher. Cook over low heat for 2 minutes.

Take the stuffing out of a plate and let it cool. After this, form it into small balls.

Mash the dough again and form small balls.

Take one ball and roll it out slightly with a rolling pin. Place a ball of pea stuffing on it. Seal it tightly. Press it lightly between your palms.

Prepare all the kachoris in this manner.

Now heat oil in a pan. When the oil is moderately hot, add the kachoris. Fry them thoroughly on a plate until golden brown on both sides. Ensure the flame is set to low. Prepare all the kachoris in this manner.

Now transfer them to a plate. There you go, the Matar Kachoris are ready. Serve them with tea.

Also read:

Crispy Lilva Kachori Recipe

Jaipur Special Kanda Kachori Recipe

Street Style Crispy Potato Kachori Recipe

Homemade Crispy Moong Dal Kachori Recipe

Aloo Ki Sabji | Aloo Pyaz Ki Sabji | Aloo Pyaz Ki Dry Sabji | Aloo Masala | How to Make Aloo Ki Sabji |

 

Aloo Ki Sabji Recipe | Aloo Pyaz Ki Sabji | Aloo Pyaz Ki Dry Sabji | Aloo Masala | How to Make Aloo Ki Sabji | Aloo Ki Sabji is a favourite of everyone, from children to adults. No matter how you prepare it, everyone loves it. So today, we've brought you a recipe for a dry potato-onion curry, which is ready in minutes. You can also pack this curry in your children's lunch boxes. So, let's learn about this quick and easy Potato-Onion dry sabji recipe.

Ingredients:

4-5 boiled potatoes

1 small onion, finely chopped

1 tablespoon green chili-garlic paste

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

A pinch of asafoetida

A few curry leaves (optional)

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

Salt to taste

2 tablespoons oil

Chopped coriander leaves

Aloo Pyaz Ki Sukhi Sabji

Instructions:

First, cut the boiled potatoes into small pieces. You can mash them if you like.

Heat oil in a pan.

Add mustard seeds, cumin seeds, and asafoetida and let them crackle.

Add green chili and garlic paste, along with curry leaves, and lightly fry.

Add chopped onions and cook until translucent.

Add chopped potatoes and stir.

Add turmeric powder, red chili powder, and salt to taste. Cook over low heat for 5 minutes.

Garnish with coriander leaves.

Finally, the Dry Potato and Onion Sabji is ready to serve. Enjoy with roti or paratha.

Aloo Gobi ki Sabji | Pahadi Gobi Masala | Gobi Ki Sabji | Quick Gobi Ki Sabji | How to Make Gobi Sabji |

 

Aloo Gobi ki Sabji | Pahadi Gobi Masala | Gobi Ki Sabji | Quick Gobi Ki Sabji | How to Make Gobi Sabji | When you're unsure about which vegetable to make, try this recipe. It's ready in just half an hour. So today, we've brought you a recipe for Pahadi Gobi Masala, which you can prepare and serve for lunch or dinner. Enjoy it with roti, puri, or paratha. So, let's learn how to make Pahadi Gobi Masala, which is quick and easy.

Ingredients:

500 grams of cauliflower

1 medium-sized chopped capsicum

1 medium-sized chopped tomato

2-3 green chillies

2-3 whole dry Kashmiri red chillies

a handful of coriander

1 tsp coriander

1 tsp cumin

1 tsp fennel

1 tsp black pepper

one pinch of hing

salt to taste

1 tsp coriander powder

1 tsp kashmiri red chilli powder

1/2 tsp turmeric powder

1/2 tsp jeera powder

1/4 tsp aamchur powder

1/4 tsp garam masala

2-3 tbsp oil

water as required

Pahadi Gobi Masal

Instructions:

First, wash the cauliflower thoroughly. Heat water in a large pot. Add salt and turmeric powder and stir.

When it boils, add the chopped cauliflower and stir. Simmer over medium-low heat for 15 minutes.

Coarsely grind the cumin seeds, coriander seeds, fennel seeds, black peppercorns, coriander powder, cumin powder, Kashmiri red dried chilies, mango powder, and coriander leaves. Add 2-3 tablespoons of water and mix.

Heat oil in a pan. Add asafoetida and fry.

Next, add the chopped bell peppers and tomatoes and lightly fry. Add the whole dried Kashmiri red chillies and stir. Cook over low heat for 2 minutes.

Add the ground spices and mix well.

Next, add the boiled cauliflower and stir. Stir and cook for 2 minutes to combine and cook. Then, turn off the heat.

The Pahadi Gobi Masala is ready. Serve it with roti, paratha, or puri.

Restaurant-style Paneer Lababdar | Paneer Lababdar Recipe | Paneer Lababdar | How to Make Paneer Lababdar | Paneer Tikka Lababdar | Paneer Lababdar Ingredients |

 

Restaurant-style Paneer Lababdar | Paneer Lababdar Recipe | Paneer Lababdar | How to Make Paneer Lababdar | Paneer Tikka Lababdar | Paneer Lababdar Ingredients | Today, we bring you a recipe for Dhaba-style Paneer Lababdar. This is a common Indian dish, typically made at weddings. You can make it for any special occasion. It can be served with roti, naan, or paratha. Paneer pieces are dipped in spices and lightly fried in oil. Then, they are added to an onion and tomato gravy. So, let's learn the complete recipe for Paneer Lababdar.

Ingredients:

250 grams paneer (cottage cheese)

2 medium-sized onions (coarsely chopped)

2 medium-sized tomatoes (coarsely chopped)

1 small tomato (finely chopped)

1 small capsicum (finely chopped)

4-5 whole dried Kashmiri red chilies

3-4 green chilies

4-5 garlic cloves

1 inch ginger

7-8 cashews

1 tablespoon melon seeds

1 teaspoon Kashmiri red chili powder

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

2-3 tablespoons oil

2-3 tablespoons chopped coriander leaves

Dhaba-style Paneer Lababdar

Instructions:

Cut the paneer pieces into a large bowl and add turmeric powder, red chili powder, and salt.

Heat 1 tablespoon of oil in a pan and fry the paneer pieces until golden brown. Once fried, remove them to a plate.

Heat 1 tablespoon of oil in the same pan and add all the dry spices (bay leaves, cinnamon, cumin seeds, black cardamom, green cardamom, Kashmiri red chili). Saute well.

Add the chopped onions and fry until translucent.

Next, add the green chilies, ginger, garlic, cashews, melon seeds, and chopped tomatoes. Cover and cook for 5 minutes. Now, grind all these ingredients finely.

Heat the oil in the pan again. Add the finely chopped tomatoes and capsicum and cook well.

Once they are cooked thoroughly, add the ground paste and cook thoroughly for 2-3 minutes.

Now add turmeric powder, red chili powder, coriander powder, and salt to taste and mix. We added salt while frying the paneer pieces, so adjust the amount as needed.

Now add the paneer pieces and mix well. Cover and cook for 2 more minutes.

Finally, garnish with coriander leaves. Dhaba-style paneer Lababdar is ready to serve. You can serve it with naan, paratha, or roti.

Paneer Makhani | Restaurant Style Paneer Makhani | Paneer Makhan Wala | Paneer Masala Makhani | Paneer Tikka Masala | Kadhai Paneer |

 

Paneer Makhani | Restaurant Style Paneer Makhani | Paneer Makhan Wala | Paneer Masala Makhani | Paneer Tikka Masala | Kadhai Paneer | Today, we bring you a recipe for restaurant-style paneer makhani, a popular dish during the festive season. You can enjoy it with roti, naan, or paratha. It's made with onions, tomatoes, and soaked cashews, along with Indian spices, in a gravy. Let's explore this recipe, which can be prepared in just half an hour.

Ingredients:

200 grams paneer (cottage cheese)

2 medium-sized onions (coarsely chopped)

1 medium-sized onion (finely chopped)

2 large-sized tomatoes (coarsely chopped)

3-4 green chilies

5-6 garlic cloves

1 inch ginger

7-8 cashews (soaked in hot water for 10 minutes)

3-4 black peppercorns

1 teaspoon cumin seeds

1 bay leaf

2-3 cloves of garlic

1 tablespoon kasuri methi

1 teaspoon Kashmiri red chili peppers

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1/4 teaspoon garam masala

Salt to taste

3-4 tablespoons fresh cream

2-3 tablespoons freshly chopped coriander leaves

2-3 tablespoons oil

1 cup water

Restaurant-style Paneer Makhani

Instructions:

First, heat 1 tablespoon of oil in a pan and fry the paneer pieces over medium-low heat. Fry for 2-3 minutes until golden brown.

Now, transfer the paneer to a plate. Heat 1 tablespoon of oil in the same pan.

Add all the dry spices (bay leaves, cumin seeds, black peppercorns, cloves), soaked cashews, and coarsely chopped onions and fry until translucent.

Add green chilies, ginger, garlic, and coarsely chopped tomatoes and fry for 2 minutes.

Cool all these ingredients and put them in a mixer jar to make a fine paste.

Heat oil in a pan. Add the finely chopped onions and fry well.

When the onions are well fried, add the ground paste and cover and cook for 2-3 minutes. Keep the heat on low-medium.

Add turmeric powder, coriander powder, and Kashmiri red chili powder and mix. Add salt to taste.

Add the paneer pieces and mix. Add garam masala and kasuri methi. Cover and cook on low heat for 2 minutes.

Add 1 cup of water and bring to a boil. Add fresh cream and coriander leaves and mix. Turn off the heat.

Finally, your Restaurant-Style Paneer Makhani is ready to serve. You can serve it with roti, paratha, or naan.

Traditional Gujarati Farsi Puri | Farsi Puri | Crispy Farsi Puri | Farsi Puri for Diwali Snacks | How to Make Farsi Puri | Farsi Puri Gujrati | Farsi Puri Gujarati Style |

Traditional Gujarati Farsi Puri | Farsi Puri | Crispy Farsi Puri | Farsi Puri for Diwali Snacks | How to Make Farsi Puri | Farsi Puri Gujrati | Farsi Puri Gujarati Style | Today, we're bringing you a recipe for spicy, Crispy Farsi Puris, which you can make as a Diwali snack. Flour and eel flour are mixed with spices and deep-fried. These snacks are quick to prepare. So, let's learn the recipe for Delicious Crispy Farsi Puris. 

Ingredients:

1 cup all-purpose flour

1/2 cup wheat flour

1/2 cup semolina

1/2 teaspoon sesame seeds

1/2 teaspoon carom seeds

1/2 teaspoon nigella seeds

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon garam masala

1 tablespoon kasuri methi

2-3 tablespoons lukewarm ghee/oil

Salt to taste

Water as needed

Oil for frying

Delicious Crispy Farsi Puri

Instructions:

First, combine the flour, wheat flour, and semolina in a bowl.

Add sesame seeds, carom seeds, nigella seeds, turmeric powder, red chilli powder, garam masala, kasuri methi, salt, and lukewarm ghee/oil and mix well.

Knead the dough by adding water little by little. Make sure the dough is neither hard nor soft.

Cover it and let it rest for 15-20 minutes.

Heat oil in a pan over medium heat.

Knead the dough thoroughly again and form medium-sized balls.

Take one ball, apply a little oil to it, and roll it into a round shape. It should be neither too thin nor too thick.

Cut it into rounds using a medium-sized bowl.

Drop these into the oil one by one and fry until golden brown. Keep the heat on low to medium.

Now make all the Farsi Puris using the same method.

Finally, our Quick and Delicious Farsi Puris are ready. You can serve them with tea.

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