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.

Also read:

Kashmiri Haak Saag Recipe

Kashmiri Chokh Wangun Recipe

Kashmiri Monji Haak Recipe

Kashmiri Modur Pulao Recipe

Kashmiri Sweet Pulao Recipe

Kashmiri Shufta Recipe (Traditional Dessert)

North Indian Phirni Recipe

Kashmiri Style Nadru Yakhni Recipe

Kashmiri Lyodur Chaman Recipe

Kashmiri Rajma Curry Recipe 

Kashmiri Chaman Recipe 

Kashmiri Dum Olav Recipe

Kashmiri Authentic Thukpa Recipe 

Kashmiri Kulcha Recipe

Kashmiri Kahva Tea Recipe

Kashmiri Butter Tea Recipe 

Kashmiri Sheermal Recipe 

Kashmiri Al-Yakhni Recipe 

Kashmiri Roth Recipe 

Kashmiri Tehar Recipe 

Kashmiri Nadru Churma Recipe 

Kashmiri Nadru Kebab Recipe

Kashmiri Nadru Monje Recipe 

Kashmiri Nadru Veg Curtlets Recipe 

Kashmiri Rajma Gogji Recipe

Jain Chhole Masala Without Onion | Garlic-Onion-Free Chhole Masala | Jain Chhole Without Garlic Onion | Amritsari Chole Without Onion Garlic | Chhole Masala Recipe |

 

Jain Chhole Masala Without Onion | Garlic-Onion-Free Chhole Masala | Jain Chhole Without Garlic Onion | Amritsari Chole Without Onion Garlic | Chhole Masala Recipe | Today, we bring you a recipe for garlic-onion-free chole masala. If you're a fan of sattvic food, you should definitely try this recipe. You can serve it with kulchas, bhatures, or naan. This recipe doesn't use onions, so we've made a tomato-based gravy. Let's learn how to make it.

Ingredients:

1 cup chickpeas (soaked for 8-10 hours)

2 medium-sized tomatoes

1/4 cup yogurt (not sour)

8-10 cashews (soaked for 12-15 minutes in warm water)

2-3 green chilies

1 inch ginger

1 bay leaf

1 black cardamom

3-4 cloves

4-5 black peppercorns

1/2 teaspoon cumin seeds

A pinch of asafoetida

1/2 teaspoon turmeric powder

1 teaspoon Kashmiri red chili powder

1 teaspoon coriander powder

1/4 teaspoon dry mango powder

Salt to taste

2 tablespoons oil

Chopped coriander leaves

Chhole Masala (No Onion-Garlic)

Instructions:

First, cook the soaked chickpeas in a pressure cooker for 3-4 whistles. Wrap them in a muslin cloth, tie them together, and add them to the cooker along with all the dry spices mentioned above.

Now, take a mixer jar. Make a fine paste of tomatoes, soaked cashews, cumin seeds, green chilies, and ginger.

Heat oil in a pan. Add asafoetida and the ground paste. Add a little salt and mix well.

Next, add turmeric powder, red chili powder, coriander powder, mango powder, and salt to taste to the yogurt and whisk.

Pour this spiced yogurt into the pan and mix everything thoroughly.

Cover all ingredients and cook on low heat for 2 minutes.

Finally, drain the excess water from the pressure cooker chickpeas and add it. Do not discard the water; use the extra water to adjust the consistency of the gravy. Remove the packet of whole spices and set aside.

Let it cook for another 5 minutes on low heat. Finally, garnish with chopped coriander leaves.

Finally, when the Chhole Masala is ready, serve it. You can serve it with roti, naan, or bhatura.

Lauki Ke Kofte | Dudhi Ke Kofte | Lauki Ke Kofte Recipe in English | How to Make Dudhi Ke Kofte | Lauki Kofta NO Fry Recipe | Lauki Kofta Curry Recipe | Lauki Ke Kofte Ki Sabji |

 

Lauki Ke Kofte | Dudhi Ke Kofte | Lauki Ke Kofte Recipe in English | How to Make Dudhi Ke Kofte | Lauki Kofta NO Fry Recipe | Lauki Kofta Curry Recipe | Lauki Ke Kofte Ki Sabji | Dudhi Ke Kofta: The very mention of Dudhi (a dish of bottle gourd) often brings funny faces to both children and adults. But today, we've brought you a recipe that's sure to please. It'll become a favorite. No one will even notice that Dudhi is used in this dish. You can make Dudhi ke Kofta anytime for lunch or dinner and enjoy it. I especially enjoy this dish during the winter season. Eating hot Dudhi pakoras with spicy rassa and butter parathas or naan is a delight. So, let's explore the delicious recipe for Dudhi Ke Kofta.

Ingredients:

For the koftas

1 cup grated bottle gourd

3-4 tablespoons gram flour

2-3 green chilies, finely chopped

1-2 tablespoons finely chopped onion

Salt to taste

1/2 teaspoon turmeric powder

1/4 teaspoon red chili powder

Oil for frying

For the gravy

2 small onions, finely chopped

2 medium-sized tomatoes (puréed)

1 tablespoon ginger-garlic paste

1/4 cup yogurt (not sour)

10-12 cashews (soaked for at least 12-15 minutes)

1/2 teaspoon turmeric powder

1 teaspoon Kashmiri red chili powder

1/2 teaspoon coriander powder

1/4 teaspoon garam masala

Salt to taste

2-3 tablespoons oil

2-3 tablespoon fresh cream

Chopped coriander leaves

Water as needed

Dudhi Ke Kofte | Lauki Ke Kofte

Instructions:

First, grate the bottle gourd in a bowl. Drain the excess water.

Next, add the chopped green chilies and onion and mix well.

Add turmeric powder, red chili powder, and salt to taste, mixing well. Add the gram flour and mix well. If the batter seems too sticky, you can add 1-2 tablespoons more gram flour.

After mixing everything thoroughly, form small balls.

Heat oil in a pan. Fry each ball one by one over low-medium heat until golden brown. If you don't like deep-fried koftas, you can lightly fry them in a pan with less oil.

Remove all the balls onto a plate and set aside.

Heat 2 tablespoons of oil in a pan. Add the chopped onion and fry until golden brown. Add the ginger-garlic paste as well.

Next, make a paste of tomatoes and soaked cashews, add it, stir, and cook for 2 minutes.

Now, add turmeric powder, coriander powder, red chili powder, garam masala, and salt to taste to the yogurt. Pour it into the pan. Mix everything well. Let the curry cook over low heat.

Add the consistency of the gravy to your liking and add water.

Let it boil once. Then, add the fried koftas and stir. Cover and cook for 2 minutes to combine.

After this, turn off the heat. Garnish with coriander leaves and fresh cream.

Finally, the Lauki kofta curry is ready to serve. You can eat it with naan, tandoori roti, paratha, or simple chapati.

Maharashtrian Style Baigan Ki Sabji | Eggplant Curry | How to Make Baigan Ki Sabji Maharashtrian Style | Hare Baigan Ki Sabji | Baigan Ki Sabji Recipe |

 

 Maharashtrian Style Baigan Ki Sabji | Eggplant Curry | How to Make Baigan Ki Sabji Maharashtrian Style | Hare Baigan Ki Sabji | Baigan Ki Sabji Recipe | Eggplant Curry: Most people don't like eggplant curry. Children often throw a few tantrums when eating it. But after making it according to today's recipe, everyone, from children to adults, will be eager to eat it. This curry is mostly prepared in rural Maharashtra. It is often prepared on special occasions and distributed among villagers. It is often eaten with puri or roti and served with dal and rice. You can also sprinkle lemon juice on it to enhance its flavor. So, let's learn about this delicious recipe.

Ingredients:

1/2 kg eggplant (chopped into cubes)

1 tablespoon ginger-garlic paste

2-3 finely chopped green chilies

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

A pinch of asafoetida

A few curry leaves

1/4 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 teaspoon coriander powder

Salt to taste

A handful of roasted peanuts

Chopped coriander leaves

2 tablespoons oil

Maharashtrian Style Baigan Ki Sabji

Ingredients:

First, soak the chopped eggplant in salted water.

Heat oil in a pan. Add the mustard seeds, cumin seeds, and asafoetida and let them crackle. Add the curry leaves and fry.

Next, add the green chillies and ginger-garlic paste and fry.

Add the chopped eggplant and stir. Cover and cook for 5-7 minutes.

Add turmeric powder, red chili powder, coriander powder, and salt to taste. Add the ground roasted peanuts to the mixture. Cover and cook over low heat for 5-7 minutes, until the eggplant is slightly tender.

Add 1 cup of hot water and bring to a boil over low heat.

After 5 minutes, mash the eggplant well with a masher. Add chopped coriander leaves.

The eggplant curry (Maharashtrian Style Baigan Ki Sabji) is ready to serve. Serve it with hot roti or puri.

Ulta Vada Pav | Ulta Vada Pav Recipe | How to Make Ulta Vada Pav | Ulta Vada Pav Maharashtra | Easy Ulta Vada Pav Easy Pav |

 Ulta Vada Pav | Ulta Vada Pav Recipe | How to Make Ulta Vada Pav | Ulta Vada Pav Maharashtra | Easy Ulta Vada Pav Easy Pav | Till date, you must have tried almost everyone's favourite Vada Pao. Similarly, today we have brought for you the recipe of Ulta Vada Pao. Which is unique to hear and equally delicious to eat. Street-style Ulta Vada Pao is easily prepared at home. You can make it for breakfast. Or you can also make it and serve it in a birthday party or any other party. So let us learn about the recipe of this unique style Ulta Vada Pao.

 Ingredients:

7-8 white bread

4-5 boiled aloo

4 green chillies

A few curry leaves

1 tbsp green chilli ginger garlic paste

1/2 tsp rai

1/2 tsp jeera

one pinch of hing

1/2 tsp turmeric powder

1/2 tsp dhania powder

1/4 tsp garam masala

salt to taste

3-4 tbsp green chutney

3-4 tbsp tamarind chutney

chopped green coriander leaves

100 grams amul butter

F or coating

1 cup besan flour

1/2 tsp turmeric powder

1/2 tsp red chilli powder

salt to taste

water as required

oil for frying

Street Style Ulta Vada Pav

Instructions:

First, mash the potatoes thoroughly. Heat 1 tablespoon of oil in a pan.

Add mustard seeds, cumin seeds, and asafoetida and let them crackle. Then, add the curry leaves and fry.

Now add mashed potatoes, turmeric powder, coriander powder, garam masala, and salt to taste.

Finally, add chopped coriander leaves for garnish. The potato chutney is ready.

Now, take gram flour in a bowl. Add turmeric powder and salt to taste. Mix well. Add water as needed to make a batter that is neither thin nor thick.

Now, heat oil in a pan.

Help cut the white bread slices into round shapes with a bowl.

Now, generously butter both slices. Apply green chutney to one slice and tamarind chutney to the other. Stick the two slices together. Prepare all the breads in this manner.

Now, apply the potato stuffing to the top and bottom sides of the slices. Dip the bread in the gram flour batter. After this, place it in a pan and fry until golden brown. Prepare all the breads using the same process and fry them.

Finally, the Ulta Vada Pav is ready to serve. You can enjoy it with green chutney, tamarind chutney, or tomato ketchup.

Matar Pulao Recipe | How to Make Matar Pulao | Jeera Matar Pulao Recipe | How to Make Peas Pulao |

 

Matar Pulao Recipe | How to Make Matar Pulao | Jeera Matar Pulao Recipe | How to Make Peas Pulao | Today, we've brought you an easy and quick matar pulao recipe. Enjoy it with Gujarati curry, dal fry, or malai kofta curry in the winter. Basmati rice and fresh or frozen peas are used for its preparation. You can serve it with papad and salad for lunch or dinner. So, let's learn about this quick matar pulao recipe.

Ingredients:

Half a cup of basmati rice

Half a cup of frozen or fresh peas

1 star anise

2 green cardamoms

2-3 cloves

4-5 black peppercorns

1/2 teaspoon of cumin seeds

Salt to taste

1 tablespoon of ghee

1 cup of water

Easy & Instant Matar Pulao

Instructions:

First, wash the basmati rice with clean water and soak it for 15 minutes.

Heat ghee in a pan. Add cumin seeds, star anise, green cardamom, black peppercorns, and cloves and stir.

Add the green peas and stir. Add salt to taste and stir.

Add a cup of water and bring to a boil. Then, drain the excess water from the soaked rice and add it to the pan. Mix everything well and cook over low-medium heat for 10 minutes.

Finally, this easy and quick Matar Pulao is ready. You can make it and serve it for lunch or dinner.

Note:

You can also make this pulao in a pressure cooker. Follow the same method and cook over low-medium heat for 2 whistles.

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.