Indori Poha Recipe | Indori Street Style Poha | How to Make Indor Style Poha | Indori Poha Indian Style | Indori Poha Recipe in English | New Style Simple Poha Recipe | Easy Poha Recipe | Instant Poha Recipe |

 

Indori Poha Recipe | Indori Street Style Poha Recipe | How to Make Indor Style Poha | Indori Poha Indian Style | Indori Poha Recipe in English | New Style Simple Poha Recipe | Easy Poha Recipe | Instant Poha Recipe | Today, we bring you the recipe for Indore's most famous and popular street food, Chatpata Poha. You may have eaten many types of Poha but give this Indore Poha a try; it will surely become your favorite. It doesn't use onions, potatoes, or tomatoes; it's made in a very simple way, yet its flavor is heartwarming. So, let's learn the complete recipe for making Indori Poha.

Ingredients:

1 cup thick Poha

A few curry leaves

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

2-3 finely chopped green chilies

1 tablespoon lemon juice

1/2 tablespoon powdered sugar

A handful of pomegranate seeds

A handful of Ratlami Sev and spicy Boondi

2 tablespoons grated beetroot

A handful of chopped coriander leaves

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

Salt to taste

2 tablespoons oil

Indoori Street Style Poha

Instructions:

First, wash the Poha with clean water and set aside. The poha should be moist, not soggy. After 5 minutes, add powdered sugar, 1/4 teaspoon turmeric powder, and salt to taste.

Heat oil in a pan. Add mustard seeds, fennel seeds and cumin seeds and fry. Add curry leaves.

Add chopped green chilies and fry. Add 1/2 teaspoon turmeric powder, lemon juice, and salt to taste. Mix everything well.

Pour this tempering over the poha and mix well.

Take a perforated steel sieve. Pour the poha into it.

Pour 2-3 glasses of water into a pan and heat it until it boils.

Place the poha on the sieve, cover, and cook on low heat for 10 minutes. Then turn off the heat.

Finally, Indori Street-style Poha is ready to serve. Now, take a tablespoon of poha in a serving bowl. Garnish it with coriander leaves, Ratlami Sev, spicy boondi, and grated beetroot and serve hot.

If you like, you can also add roasted peanuts to it.

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 

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.

Paneer Pulao Recipe | How to Make Instant Paneer Pulao Recipe | Paneer Matar Palao Recipe | Paneer Pulao Recipe English |

 

Paneer Pulao Recipe | How to Make Instant Paneer Pulao Recipe | Paneer Matar Palao Recipe | Paneer Pulao Recipe English | Today, we bring you a Protein- and Fiber-rich Paneer Pulao Recipe. If you're looking to lose weight, you should definitely try it. This Quick Paneer Pulao Recipe can be made for lunch or dinner. So, let's learn about this Delicious and Healthy Paneer Pulao Recipe.

Ingredients:

2 cups basmati rice

250 grams paneer

1 medium-sized chopped onion

1 medium-sized chopped tomato

1 medium-sized chopped bell pepper

1 medium-sized chopped carrot

1/2 cup fresh green peas

1/2 teaspoon cumin seeds

A pinch of asafoetida

2 bay leaves

1 star anise

1 cinnamon

2 black cardamoms

4 green cardamoms

2-3 cloves

4-5 black peppercorns

1 tablespoon ginger-garlic paste

1/2 teaspoon turmeric powder

1/2 teaspoon cumin powder

1 teaspoon red chili powder

1 teaspoon coriander powder

Salt to taste

Chopped coriander leaves

2-3 tablespoons oil

Instant Paneer Matar Pulao

Instructions:

First, wash the basmati rice thoroughly with clean water and soak it in 4 cups of water for 15-20 minutes.

Heat oil in a pressure cooker. Cut the paneer into cubes and fry it until light golden brown. Remove it to a plate and let it cool. Add cumin seeds and asafoetida.

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

Next, add ginger-garlic paste and chopped onion and fry until translucent.

Next, add chopped tomatoes, bell peppers, carrots, and green peas, and mix them together.

When all the vegetables are thoroughly fried, add turmeric powder, red chili powder, coriander powder, and cumin powder and mix well. Cook on low heat for 2 minutes, then season with salt.

Drain the excess water from the soaked rice, add it to the pressure cooker, and mix with all the ingredients. Add the fried paneer pieces.

Add 3.5 to 4 cups of water and coriander leaves, as needed, and stir. Cook over high heat for two whistles.

Finally, the Tasty & Healthy Paneer Pulao is ready. Serve with cold Vegetable Raita.

Also Read:

Masaledar Pavta Bhaat

Maharashtrian Varan Bhaat

Hydrabadi Veg Dum Biryni

Mumbai Street Style Tava Pulao

Tomato Rice

Restaurant Style Chinese Fried Rice

Jeera Rice