Makki Ka Dhokla | Makki Ke Dhokle Recipe | Rajasthani Makki Ke Dhokle | How to Make Makki Ke Dhokla | Winter Special Makki Ke Dhokle | Dhokla Recipe |

 

Makki Ka Dhokla | Makki Ke Dhokle Recipe | Rajasthani Makki Ke Dhokle | How to Make Makki Ke Dhokla | Winter Special Makki Ke Dhokle | Dhokla Recipe | Delicious Rajasthani Corn Dhokla Recipe: Corn Dhokla is one of the most popular Rajasthani dishes. You can easily make it at home. Some people eat it with chickpeas and urad dal, while others prefer it with curry. As we all know, corn is a fiber-rich food, making it easily digestible. Let's learn about this delicious recipe.

Ingredients:

- 1 cup cornmeal

- 1/4 cup kasuri methi

- 1/4 cup papad khar

- 3-4 tbsp green peas (boiled)

- 1 tbsp ginger-green chili paste

- 1/2 tsp turmeric powder

- 1/2 tsp red chili powder (optional)

- 1 tsp cumin seeds

- 1 tsp carom seeds

- Salt to taste

- 2 tbsp oil (for greasing)

- Chopped fresh coriander leaves for garnish

- 1/2 cup water (as needed)

Rajasthani Makki Ke Dhokle

Instructions:

First, add the cornmeal to a pan. Add the cumin seeds, carom seeds, fenugreek leaves, green peas, ginger, green chili paste, turmeric powder, red chili powder, salt to taste, and papad khar and mix everything well.

Now add water as needed and knead a soft dough. Make sure the dough is neither too hard nor too soft.

Now shape it into a doughnut. Give all the dhoklas the same shape.

Now place it in a steamer and steam it on high heat for 25-30 minutes.

Check it once with a knife or toothpick. If it comes out clean, the dhokla is cooked. If it's not completely cooked, cook for another 5 minutes.

Finally, your Rajasthani Corn Dhokla is ready to serve. Serve it with curry or dal. Don't forget to drizzle it with desi ghee. This will enhance its flavor.

Rajgira Kheer | Rajgeera Kheer | Rajgira Kheer Recipe | How to Make Rajgira Kheer | Rajgira Kheer Desert | Rajgira Kheer Gluten Free |

 

Rajgira Kheer | Rajgeera Kheer | Rajgira Kheer Recipe | How to Make Rajgira Kheer | Rajgira Kheer Desert | Rajgira Kheer Gluten Free | Rajgira Kheer Recipe: Rajgira Kheer is a delicious and nutritious dessert made from Amaranth seeds. It's a popular dish during fasting in Indian cuisine. Here's how to make it:

Ingredients:

- 1 cup Rajgira (Amaranth seeds)

- 4 cups milk (you can use full cream or regular milk)

- 1/2 cup sugar (to taste)

- 1/2 cup grated coconut (optional)

- 4-5 cardamoms (crushed)

- 2 tablespoons ghee (clarified butter)

- A handful of chopped nuts (like almonds or cashews) for garnish

- A pinch of salt

Amaranth Sweet Porridges/ Rajgira Kheer

Instructions:

1. Method for making Rajgira:

- Wash the Rajgira seeds under running water to remove any dirt. Drain thoroughly.

2. Cooking Rajgira:

- In a pan, dry-roast the Rajgira seeds over low heat until they reduce in size and begin to smell like nuts. Be careful not to burn them.

- Remove the roasted Rajgira seeds to a bowl and set aside.

3. Making Kheer:

- Bring milk to a boil in a heavy-bottomed saucepan.

- Once the milk is boiling, add the roasted Rajgira seeds and a pinch of salt. Mix well.

- Reduce the heat and let it simmer for about 20-25 minutes, stirring occasionally to prevent sticking. The Rajgira seeds should be cooked and the mixture should thicken.

4. Adding Sweetness and Flavor:

- Add sugar to the kheer and stir until dissolved.

- Add grated coconut (if using) and crushed cardamom. Stir to combine thoroughly.

- Cook the kheer for another 5-10 minutes, until the consistency is your desired consistency.

5. Final steps:

- Heat ghee in a small pan and fry the chopped nuts until golden. Add them to the kheer.

- Mix well and remove from heat.

6. Serving:

- Serve Rajgira Kheer hot or cold, garnish with more nuts or coconut if desired.

Enjoy your nutritious and delicious Rajgira Kheer!

Rajasthani Kachchi Haldi Sabji | Haldi Sabji Recipe | Kachchi Haldi Sabji Recipe | Rajasthani Haldi Sabji | Haldi Sabji Recipe in English | Ingredients for Haldi Sabji | Rajasthani Kachchi Haldi Sabji

Rajasthani Kachchi Haldi Sabji | Haldi Sabji Recipe | Kachchi Haldi Sabji Recipe | Rajasthani Haldi Sabji | Haldi Sabji Recipe in English | Ingredients for Haldi Sabji | Rajasthani Kachchi Haldi Sabji: Today we bring you Kachchi Haldi Sabji, a popular Rajasthani dish. You can serve it with roti or paratha. It's made with onions, spring onions, jasmine, and green peas, along with some basic spices. Let's explore this 15-minute turmeric sabji recipe.

Ingredients:

250 grams of raw turmeric

1 medium-sized onion, finely chopped

1 medium-sized tomato, finely chopped

1/4 cup of chopped green onions

1/4 cup of fresh green peas/frozen peas

8-10 chopped cashews

2-3 tablespoons of raisins

2 bay leaves

1/2 teaspoon of cumin seeds

200 grams of ghee + 1-2 tablespoons of ghee 

1/4 cup of yogurt

Chopped coriander leaves

Authentic Raw Turmeric Curry

Instructions:

First, wash the raw turmeric with clean water. Then, finely grate it with a grater.

Now, heat 200 grams of ghee in a pan. Once the ghee is hot, add the grated turmeric and fry until soft. Turn off the heat.

Now, take a pan and heat 1-2 tablespoons of ghee. Add the cumin seeds and bay leaves and fry.

Add chopped onions and sauté until translucent. Then, add green onions and tomatoes. Cover and cook for 5-7 minutes.

Meanwhile, boil green peas in a pot with water until soft.

After 5-7 minutes, mix everything well. Add the boiled peas.

Add red chili powder, coriander powder, and salt to taste.

Finally, add roasted turmeric, cashews, and raisins and mix well.

Now, whisk the yogurt well, add the lentils, and mix well. Cook on low heat for 5 minutes.

Finally, add coriander leaves and mix. The Kachi Haldi ki Sabji  is ready. Serve with roti or paratha. 

Gajar Matar Ki Sabji | Gajar Matar ki Sabji Recipe | How to Make Gajar Matar ki Sabji | Gajar Ki Sabji | Kasoori Gajar Matar | Carrot Pea Curry |

 

Gajar Matar Ki Sabji | Gajar Matar ki Sabji Recipe | How to Make Gajar Matar ki Sabji | Gajar Ki Sabji | Kasoori Gajar Matar | Carrot Pea Curry | Carrot Pea Curry Recipe: Today, we bring you a recipe for carrot and pea curry cooked in mustard oil. You can enjoy it with plain roti or paratha. It's very easy to make. This curry is made with carrots and some basic spices. So, let's take a look at this recipe.

Ingredients:

- 2 cups carrots, peeled and chopped or sliced

- 1 cup green peas, fresh or frozen

- 2 tablespoons oil (mustard or vegetable oil)

- 1 teaspoon cumin seeds

- 1 medium onion, finely chopped

- 1-2 green chilies, chopped (to taste)

- 1 teaspoon ginger-garlic paste (optional)

- 1/2 teaspoon turmeric powder

- 1 teaspoon red chili powder (to taste)

- 1 teaspoon coriander powder

- Salt, to taste

- Fresh coriander leaves for garnish

Winter Special Gajar Matar ki Sabji

Instructions:

In a pan or wok, heat oil over medium heat. Add cumin seeds and let them crackle.

Add chopped onion and green chilies. Saute until the onion becomes translucent.

Add ginger-garlic paste, if using, and saute for a minute. Then add turmeric powder, red chili powder, coriander powder, and salt. Mix well.

Add the chopped carrots to the pan and mix well with the spices. Cover and cook over medium heat for about 5-7 minutes, until the carrots begin to soften.

When the carrots are slightly soft, add the green peas. Mix everything together and cover again. Cook for another 5-10 minutes, stirring occasionally, until both the carrots and peas are thoroughly cooked.

Taste and add salt or spices as needed.

Turn off the heat and garnish with fresh coriander leaves.

Serve hot with roti, paratha, or rice.

Enjoy your delicious and nutritious Gajar Matar Ki Sabji!

Korean Cheese Corn | Korean Corn Cheese Recipe | What is Korean Cheese Corn | How to Make Cheese Corn | Best Cheese Corn Recipe | Best Corn Cheese Recipe |

 

Korean Cheese Corn | Korean Corn Cheese Recipe | What is Korean Cheese Corn | How to Make Cheese Corn | Best Cheese Corn Recipe | Best Corn Cheese Recipe | Cheese Corn Recipe: Today we have an instant recipe for you. You can make and eat it anytime. Today's recipe is cheese corn. You can use frozen, fresh, or canned corn. If you like, you can also add your favorite vegetables to make it even more tasty and healthy. So let's get into the full details of the cheese corn recipe.

Ingredients:

- 1 cup corn kernels (fresh, frozen, or canned)

- 1 cup grated cheese (cheddar, mozzarella, or a mix)

- 1/4 cup milk or cream

- 1 tablespoon butter

- 1 clove garlic, finely chopped (optional)

- Salt and pepper to taste

- Chopped fresh herbs (like parsley or chives) for garnish (optional)

Cheese Corn Recipe

Instructions:

If using frozen corn, cook it according to the package instructions. If using fresh corn, you can steam or boil it until tender. For canned corn, simply drain and rinse.

Melt butter in a medium saucepan over medium heat. If using garlic, add it to the butter and sauté for about 1 minute until fragrant.

Place the corn in a saucepan and stir. Add milk or cream and stir until heated through.

Slowly add the grated cheese, stirring until it melts and is thoroughly incorporated into the corn mixture.

Add salt and pepper to taste.

Transfer to a serving dish and garnish with chopped herbs if desired. Enjoy hot as a side dish or appetizer!

Feel free to modify the recipe by adding spices and vegetables for more flavor!

Cheese Balls | Cheese Balls Recipe | How to Make Cheese Balls | Easy Recipe forCheese Balls | Mini Cheese Balls | Cheese Balls Recipe Indian Style | Sausage Cheese Balls |

 

Cheese Balls | Cheese Balls Recipe | How to Make Cheese Balls | Easy Recipe for Cheese Balls | Mini Cheese Balls | Cheese Balls Recipe Indian Style | Sausage Cheese Balls | Cheese Balls Recipe: This is an easy-to-make snack for kids. You can make it for a birthday party or any other small function. You can also add some vegetables like sweet corn, bell peppers, and carrots to make it healthier. So, let's learn the full recipe for easy cheese balls.

Ingredients:

- 1 cup soft cream cheese

- 1 cup grated cheddar cheese

- 1/2 cup grated Parmesan cheese

- 1/4 cup finely chopped green onions

- 1/4 cup chopped nuts (like walnuts or pecans)

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- Salt and pepper to taste

- Optional: herbs like parsley or dill for flavor and garnish

Cheese Balls

Instructions:

In a large mixing bowl, combine the soft cream cheese, cheddar cheese, and Parmesan cheese. Mix well until smooth and creamy.

Add green onions, garlic powder, onion powder, salt, and pepper. Adjust seasonings to taste.

With your hands, take small portions of the cheese mixture and roll them into small balls about 1 inch in diameter.

In a shallow bowl, spread chopped nuts (or any other coating of your choice). Roll each cheese ball in the nuts to coat them evenly.

Place the cheese balls on a plate and let them chill in the refrigerator for at least 30 minutes to firm up.

Once cooled, serve the cheese balls as an appetizer with crackers or vegetables. You can also garnish them with fresh herbs.

Enjoy your delicious cheese balls!

Korean Potato Balls | Korean Chilli Potato Balls | How to Make Korean Potato Balls | Korean Potato Balls Recipe | Korean Potato Balls Recipe in English |

 

Korean Potato Balls | Korean Chilli Potato Balls | How to Make Korean Potato Balls | Korean Potato Balls Recipe | Korean Potato Balls Recipe in English | Korean Potato Balls Recipe: If you're at a loss for what to make every day, try this recipe. Today, we've brought you a recipe for Korean potato balls, which you can easily make at home. You can even serve it as a starter at a birthday party. So, let's learn about this easy recipe.

Ingredients:

- 3 medium-sized potatoes

- 1/2 cup grated mozzarella cheese

- 1/4 cup finely chopped green onions

- 1/4 cup flour (plus extra for dusting)

- 1/4 teaspoon salt

- 1/4 teaspoon black pepper

- 1/2 teaspoon garlic powder (optional)

- 1/2 cup breadcrumbs

Oil for frying

Korean Potato Balls

Instructions:

- Peel the potatoes and cut them into pieces. Boil them in salted water until they are fork-tender (about 15-20 minutes). Drain and let them cool slightly.

- Once the potatoes have cooled, mash them in a large bowl until they are smooth.

- Thoroughly mix the mozzarella cheese, green onions, flour, salt, pepper, and garlic powder (if using).

- Take a small portion of the mixture and form it into a ball (about the size of a golf ball). Repeat until all the mixture is used.

- Lightly dredge each potato ball in the extra flour and then dip it in the breadcrumbs, making sure it is well coated.

- In a frying pan, heat about 1 inch of oil over medium heat. You'll know the oil is ready when you drop a small piece of the mixture into it and it sizzles.

- Carefully add a few potato balls to the hot oil (don't overcrowd the pan) and fry them until golden brown on all sides, about 4-5 minutes. Remove them from the oil and place them on a paper towel to drain off excess oil.

- Eat the Korean potato balls hot, along with a dipping sauce like sweet chili sauce or soy sauce!

Feel free to customize the recipe with your favorite seasonings or spices. Enjoy your cooking!

Palak Pakora Recipe | Palak Ke Pakode | How to Make Palak Ke Pakode | Palak Pakora Recipe in English | Crispy Palak Pakoda Recipe | Palak Pakora Snacks | Palak Bhajiya Recipe |

 

Palak Pakora Recipe | Palak Ke Pakode | How to Make Palak Ke Pakode | Palak Pakora Recipe in English | Crispy Palak Pakoda Recipe | Palak Pakora Snacks | Palak Bhajiya Recipe | Easy Spinach Pakodas Recipe: Eating green vegetables in the winter is delicious, whether it's fenugreek or spinach. So today, we've brought you a recipe for tasty and healthy spinach pakodas. The pakodas are washed, dipped in a gram flour batter, and deep-fried. You can also eat them with green or tamarind chutney. So, let's explore the spinach pakoda recipe.

Ingredients:

- 2 cups fresh spinach leaves, washed and chopped

- 1 cup gram flour

- 1-2 green chilies, finely chopped (to taste)

- 1 teaspoon cumin seeds

- 1 teaspoon red chili powder

- 1/2 teaspoon turmeric powder

- Salt to taste

- Water (as needed)

Oil for deep frying

Winter Special Palak Ke Pakode

Instructions:

1. Prepare the spinach: 

In a large bowl, add the chopped spinach and make sure it is thoroughly washed and dried. If it is too wet, you can squeeze out any excess water.

2. Make the batter: 

Add the gram flour, chopped green chilies, cumin seeds, red chili powder, turmeric powder, and salt to the spinach. Mix well. Gradually add water to form a thick batter. The batter should coat the spinach but not be too thin.

3. Heat the oil: 

In a deep-frying pan, heat the oil over medium heat. You can check if the oil is ready by dropping a small amount of batter into it; if it sizzles and rises, the oil is hot enough.

4. Fry the pakodas: 

Carefully spoon the batter-coated spinach into the hot oil. Do not overcrowd the pan. Fry the pakodas until golden brown and crispy, about 3-5 minutes.

5. Drain and serve:

 Once cooked, remove the pakodas with a slotted spoon and place them on a paper towel to drain off excess oil.

6. Enjoy: 

Serve hot with green chutney or tomato ketchup as a snack or appetiser.

Enjoy your homemade spinach pakoras!

Also read:

Kanda Bhajiya Recipe

Fenugreek Fritters Recipe

Potato Tikki Recipe

Mangoda Recipe

Bread Pakora Recipe

Sweet Potato Pakora Recipe 

Lobia Seeds Masala Recipe | Lobia Masala Curry | Chawle Ki Sabji | Lobia Masala | Lobia Masala Curry Recipe | Punjabi Lobia Masala | Indian Cowpea Masala Curry |

 

Lobia Seeds | Lobia Masala Curry | Chawle Ki Sabji | Lobia Masala | Lobia Masala Curry Recipe | Punjabi Lobia Masala | Indian Cowpea Masala Curry | With the arrival of winter, food cravings increase in households. To satisfy this craving, we've brought you a tasty and healthy recipe called Lobia Masala Curry. You can enjoy it with jeera rice, plain roti, or paratha. To make it, the curry is prepared by adding soaked Lobia seeds, onion, and tomato gravy, and some basic Indian spices. So, let's learn about this quick Lobia Masala Curry Recipe.

Ingredients:

1 cup cowpea seeds (soaked for at least 3-4 hours)

2 medium-sized onions, finely chopped

2-3 medium-sized tomatoes (puréed)

1 tablespoon green chili, ginger-garlic paste

1 teaspoon cumin seeds

A pinch of asafoetida

1/2 teaspoon turmeric powder + 1/4 teaspoon turmeric powder

1/2 teaspoon coriander powder

1 tsp kashmiri red chilli powder

1/4 teaspoon garam masala

Salt to taste + 1/4 teaspoon salt

Chopped coriander leaves

2-3 tablespoons oil

Dhaba Style Lobia Masala Curry Recipe

Method:

First, put the cowpea seeds in a pressure cooker and cook on low to medium heat for 4-5 whistles. Add 1/2 teaspoon turmeric powder and 1/4 teaspoon salt.

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

Next, add the green chili, ginger-garlic paste and fry. Then, add the onions and fry until translucent.

Add tomato puree and all the basic spices like turmeric powder, red chili powder, coriander powder, and salt to taste. Let it cook until the oil separates.

Now add the boiled cowpea seeds and cook over low heat until it comes to a boil. Let it cook for 5-7 minutes.

Finally, garnish it with chopped coriander leaves. The cowpea masala curry is ready. Enjoy it with cumin rice, plain roti, or paratha.

Palak Paratha | Palak Chapati | How to Make Spinach Paratha | Palak Paratha Recipe in English | How to Make Palak Roti |

 

Palak Paratha | Palak Chapati | How to Make Spinach Paratha | Palak Paratha Recipe in English | How to Make Palak Roti | Spinach Paratha Recipe:  Spinach is a healthy vegetable that's especially beneficial to eat during the winter season. Boil spinach and mix wheat flour with some basic spices to knead the dough. Roll it into a chapati shape, then apply ghee or oil and fry it. You can enjoy it with tea, chutney, or pickle.

Ingredients:

- 2 cups wheat flour

- 1 cup fresh spinach, washed and chopped

- 1-2 green chilies (to taste)

- 1 teaspoon grated ginger (optional)

- 1 teaspoon cumin seeds

- 1 teaspoon salt (to taste)

- Water as needed

- Oil or ghee for cooking

Tasty & Healthy Spinach (Palak) Paratha

Instructions:

1. Prepare the spinach mixture: 

Blanch the spinach in boiling water for 2-3 minutes until it wilts. Drain and place in cold water. Once cool, blend the spinach with the green chilies and ginger into a smooth puree.

2. Make the dough: In a large bowl, combine the wheat flour, salt, cumin seeds, and spinach puree. Mix well. Gradually add water and knead the mixture into a soft, pliable dough. Cover and let it rest for at least 20-30 minutes.

3. Roll out the parathas:

 Divide the dough into equal portions (about the size of a golf ball). Roll each portion out and flatten slightly. Dust with flour and roll out into a circle about 6-7 inches in diameter.

4. Cook the parathas:

 Heat a griddle or non-stick pan over medium heat. Place the rolled paratha on the hot griddle. Cook for about 1-2 minutes, or until small bubbles form. Flip it over and brush a little oil or ghee on the edges. Cook for about 1-2 minutes more, until golden brown and crispy. Turn it over again if needed.

5. Serve:

 Repeat the same process with the remaining dough. Serve hot with yogurt, pickle, or your favorite curry.

Enjoy your delicious spinach parathas!

Also read:

Lilva Paratha Recipe

Onion Paratha Recipe

Matar Paratha Recipe

Aloo Paratha Recipe

Paneer Paratha Recipe

Gobhi Paratha Recipe

Methi Na Thepla Recipe

Cabbage Paratha Recipe

Sattu Paratha Recipe

Mooli Paratha Recipe

Palak Paratha Recipe

Sweet Potato Paratha Recipe 

Ragi Sweet Potato Liquid Paratha Recipe 

Cheese Paratha Recipe 

Punjabi Style Mooli Ka Paratha | Radish Paratha Recipe | How to Make Mooli Ka Paratha | Mooli Ka Paratha Recipe in English | Muli Ka Paratha Recipe |

Punjabi Style Mooli Ka Paratha | Radish Paratha Recipe | How to Make Mooli Ka Paratha | Mooli Ka Paratha Recipe in English | Muli Ka Paratha Recipe | Mooli Paratha (Radish Paratha) Recipe: Mooli Paratha is a Punjabi winter dish. You can serve it with tea for breakfast or evening. You can also serve it with pickle or chutney for lunch or dinner. To make it, the stuffing is prepared by mixing grated radish with some basic spices and wheat flour for the coating. So let's learn the complete recipe of these easy-to-make radish parathas.

Ingredients:

- 2 cups wheat flour

- 1 medium-sized radish (mooli), grated

- 1-2 green chilies, finely chopped (optional)

- 1 teaspoon grated ginger (optional)

- 1 teaspoon cumin seeds

- 1/4 teaspoon turmeric powder

- Salt, to taste

- Fresh coriander leaves, chopped (optional)

- Water, as needed for kneading

- Ghee or oil for cooking

Winter Special Punjabi Style Radish Paratha

Instructions:

1. Prepare the radish:

- Grate the radish and place it in a bowl. Sprinkle some salt over the grated radish, mix well, and let it sit for about 10-15 minutes. This helps draw out excess moisture.

2. Knead the dough:

- In a mixing bowl, combine the wheat flour, cumin seeds, turmeric powder, and a little salt (keep in mind that the salt is already mixed into the radish).

- When the radish releases some water, squeeze out the excess water from the grated radish. Add the radish to the flour mixture along with the green chilies, ginger, and coriander leaves (if using).

- Mix everything together and knead the mixture into a soft dough, adding water as needed. The dough should be soft but not sticky. Cover and let it rest for about 15-20 minutes.

3. Roll out the parathas:

- Divide the dough into equal-sized balls (about the size of a golf ball).

- Dust the rolling pin and rolling board with flour. Take one ball and flatten it slightly. Roll it out into a circle about 6-7 inches in diameter.

- If the dough sticks, sprinkle more flour on it.

4. Cook the parathas:

- Heat a pan or non-stick tawa over medium heat. Once hot, place the rolled paratha on the pan.

Cook for about a minute, or until you see bubbles on the surface. Flip the paratha and apply a little ghee or oil to the cooked side.

Flip again and press lightly with a spatula to ensure even cooking. Cook for another minute. Repeat this process until both sides are golden brown and thoroughly cooked.

Remove from the pan and keep warm in a roti basket or wrap in a clean kitchen towel.

5. Serve:

- Serve the radish paratha hot with yogurt, pickle, or your favorite chutney.

Enjoy your delicious radish parathas!

Also read:

Lilva Paratha Recipe

Onion Paratha Recipe

Matar Paratha Recipe

Aloo Paratha Recipe

Paneer Paratha Recipe

Gobhi Paratha Recipe

Methi Na Thepla Recipe

Cabbage Paratha Recipe

Sattu Paratha Recipe

Palak Paratha Recipe

Sweet Potato Paratha Recipe 

Ragi Sweet Potato Liquid Paratha Recipe 

Cheese Paratha Recipe 

Bread Pakora Recipe | Bread Pakoda Recipe | How to Make Bread Pakoda | Bread Pakora Ingredients | Bread Pakora in English | Bread Pakora in Hindi |

 

 

Bread Pakora Recipe | Bread Pakoda Recipe | How to Make Bread Pakoda | Bread Pakora Ingredients | Bread Pakora in English | Bread Pakora in Hindi | Bread Pakora Recipe: Bread pakora is a popular snack eaten with tea during the rainy season and winter. You can make it as a morning or evening snack. Bread is cut into triangular shapes and filled with a spicy potato filling, then dipped in a gram flour batter and fried. You can also eat it with tomato ketchup, green chutney, or tamarind chutney. From children to adults, this bread pakora is loved by everyone. Let's learn about this recipe and its complete recipe.

Ingredients:

- 4 slices of bread (white or whole wheat)

- 2 medium-sized potatoes (boiled and mashed)

- 1/2 cup gram flour

- 2 tablespoons rice flour (optional, for extra crispiness)

- 1-2 green chilies (finely chopped)

- 1 teaspoon cumin seeds

- 1/2 teaspoon garam masala

- 1/2 teaspoon red chili powder (to taste)

- Salt (to taste)

- Water (as needed)

Oil (for frying)

- Fresh coriander leaves (finely chopped, optional)

Crispy & Crunchy Bread Pakora Recipe

Instructions:

1. Prepare the filling:

- Add the boiled and mashed potatoes, chopped green chilies, cumin seeds, garam masala, red chili powder, salt, and coriander leaves (if using) to a mixing bowl. Mix well.

2. Prepare the batter:

- In another bowl, combine the gram flour and rice flour with salt. Gradually add water to form a smooth batter. The batter should be thick enough to coat the back of a spoon.

3. Make the pakodas:

- Take a slice of bread and spread a generous amount of the potato filling on it. Place another slice of bread on top, pressing lightly to seal. Cut the sandwich diagonally into two triangles. Repeat the same process with the remaining bread and filling.

4. Heat the oil:

- In a deep frying pan, heat the oil over medium heat. To check if the oil is hot enough, drop a small amount of the batter into the oil; if it sizzles, the oil is ready.

5. Fry the pakodas:

- Dip each sandwich triangle into the gram flour batter, making sure it is completely coated. Carefully place the pakodas into the hot oil. Fry them in small batches, making sure not to overcrowd the pan. Fry them until golden brown and crispy, about 3-4 minutes on each side.

6. Drain and serve:

- Once cooked, remove the pakodas and place them on a paper towel to drain off any excess oil. Serve hot with green chutney or ketchup.

Enjoy your delicious homemade bread pakodas! Perfect as a snack or appetizer.

Also read:

Kanda Bhajiya Recipe

Fenugreek Fritters Recipe

Potato Tikki Recipe

Mangoda Recipe

Spinach Pakora Recipe

Sweet Potato Pakora Recipe 

Gilki (sponge gourd) ki Sabji | Gilki Ki Sabji Recipe in English | Turai ki Sabji | Gilki Ki Sabzi Recipe | How to Make Gilki Ki Sabji |

 

Gilki (sponge gourd) ki Sabji | Gilki Ki Sabji Recipe in English | Turai ki Sabji | Gilki Ki Sabzi Recipe | How to Make Gilki Ki Sabji | Today, we've brought you a Gilki (sponge gourd) ki Sabji ki recipe that takes just 15 minutes. You can make it in a pan or pressure cooker. So, let's learn more about this easy recipe.

Ingredients:

250 grams sponge gourd

3-4 chopped green chilies

5-6 chopped cloves

3-4 tablespoons roasted peanuts (coarsely ground)

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

A pinch of asafoetida

1/2 teaspoon turmeric powder

1/2 teaspoon coriander powder

1 teaspoon red chili powder

Salt to taste

Chopped green leaves

2 tablespoons oil

1/4 cup water

Gilki Ki Sabji

Instructions:

First, soak the chopped sponge gourd in water for 5 minutes.

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

Add chopped green chilies and garlic and fry.

Add the chopped sponge gourd and mix well. Cover and cook for 10-12 minutes, stirring occasionally.

When the sponge gourd is cooked, add ground peanuts, turmeric powder, red chili powder, coriander powder, and salt to taste. Cook for another 5 minutes.

Finally, garnish with coriander leaves. The Gilki ki Sabji (sponge gourd) is ready. Serve with roti or paratha.

Kashmiri Pualao | Kasmiri Pulao Recipe | Kashmiri Veg Pulao | Authentic Kashmiri Pulao Recipe | How to Make Kashmiri Pulao | Kashmiri Pulao Ingredients |

 

Kashmiri Pualao | Kasmiri Pulao Recipe | Kashmiri Veg Pulao | Authentic Kashmiri Pulao Recipe | How to Make Kashmiri Pulao | Kashmiri Pulao Ingredients | Kashmiri Pulao: Every Kashmiri dish has its own unique flavor. Each dish is delicious. Today, we bring you a recipe for Kashmiri Pulao. It takes only 15-20 minutes to prepare. You can prepare and serve it at any time of the day. Onions and nuts are used in its preparation. So, let's learn the complete recipe of Kashmiri Pulao, step by step.

Ingredients:

1 cup basmati rice

2-3 tablespoons almonds

2-3 tablespoons cashews

2-3 raisins

2-3 tablespoons pomegranate seeds

3-4 tablespoons tutti frutti

2 bay leaves

2 green cardamoms

1 inch cinnamon stick

3-4 cloves

A few saffron strands

2-3 tablespoons milk + 1/2 cup milk

1 teaspoon cumin seeds

1 medium-sized chopped onion

1 tablespoon ginger-garlic paste

Salt to taste

Chopped green coriander leaves

2-3 tablespoons ghee

The Authentic Kashmiri Pulao

Instructions

First, wash the basmati rice with clean water and soak it for 15-20 minutes. In a bowl, soak the saffron strands in 2-3 tablespoons of hot milk.

Now, add ghee to a pan and fry the cashews, almonds, and raisins thoroughly. Transfer to a plate.

Add cumin seeds to the same pan and fry them. Then, add all the dry spices mentioned above. Next, add chopped onions and fry until golden brown. After 2 minutes, add ginger-garlic paste.

Drain the excess water from the soaked rice and add it to the pan and mix well. Add salt to taste.

Add one and a half cups of water and half a cup of milk and let it boil. Add tutti-frutti, roasted nuts, pomegranate seeds, and saffron milk on top. Cook on low-medium flame for 15-17 minutes.

Finally, garnish with chopped coriander leaves.

Now, Kashmiri Pulao is ready to serve.

If you wish, you can also add chopped apple or pineapple to it.