Coconut Laadu is special indian recipe.basically a round or ball shaped indian sweet or fudge prepared from fresh or desiccated coconut powder with milk and sugar acting for moist and sweetness.
Rājma or Rāzmā is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice. Although kidney beans did not originate from the Indian subcontinent, it is a part of regular diet in Northern India. The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico
Today’s recipe is of Lal Saag. Lal Saag is also known as Red Spinach Or Lal Palak is a protein filled vegetable. It is a powerhouse of vitamins,, minerals, proteins, fibres.and carbohydrates. Its juice extracted from Lal Saag help in treating diarrhea. Regular consumption of Lal Saag helps in easing digestion and weight management. As it is high in iron content and dietary fiber, it is good for cholesterol and risks of cardiovascular diseases. This highly nutritious and flavorful, this saag is very easy to make and can be prepared in very less time. Besides it is not only easy to digest as well. In today’s recipe i have shown this recipe just using few ingredients and cooked in few minutes so lets see the procedure to make this recipe.
Today’s recipe is Crispy karela recipe.Crispy Karela is a crunchy and flavorful which can be eaten as a side dish with meals. This crispy karela is not only tasty but healthy recipe too. Karela is also called as bitter gourd in English. Karela is rich source of antioxidants which ads to digestion and also acts as a blood purifier so it is beneficial for skin as well. So adding karela to diet is a must.But most of us do not like the bitter taste of karela. But personally i would like to tell you the recipe of karela which i have made you are surely going to like.This is my mom’s Crispy Karela recipe which wonderfully balances the bitterness of karela with sweetness of onions and potatoes.. I would recommend adding potato to the dish if you are trying to make your kids eat this dish or for someone who is trying it for first time . Apart from the usual spices like coriander powder, red chilly powder; is also added which imparts mild sweetness to the dish.The recipe is quite simple and does not take much preparation time.You can easily store it in refrigerator for 3-4 days .You can eat with my regular dal-roti-curd meal and it tastes amazing.So lets see the procedure to make this recipe.
Today’s recipe is of instant chilli paneer recipe. Instant chilli paneer recipe is a delicious chilli paneer (Indian cottage cheese): crispy paneer cubes tossed in a spicy garlic, ginger and spices. This will give you a perfectly appetizer/ starter recipe for your next party. In this recipe I have prepared paneer chilli instant with few basic ingredients. As sometimes we like to have something instant instead of spending more time in kitchen. So this paneer chilli will be a very good recipe for you to make if you are busy and hungry and would like to have something instant. I used very few basic ingredients which is easily available in are kitchen. In this recipe you do not have to marinate panner with any sauce or spices. You this is Indian style paneer chilli recipe in which I have used all Indian masalas I am sure you are going to like this recipe.So let’s see the procedure to make this instant chilli paneer recipe.
Today i have prepared Sabudana fingers recipe. A Sabudana finger is one of the healthy and easy recipes. It is a maharashtrian snacks which is very tasty and full of flavors. It is made during the fasting days. This sabudana fingers i have made with mashed potatoes which are mixed in sabudana and crushed peanuts which makes a great tea-time snack.It is very easy and simple and easy to make if you have soaked sabudana at home. The sabudana should be soaked properly then it can be made properly it should be soaked for at least 4 hours. then i have mixed it in potatoes, crushed groundnut, green chillies etc.I have also shown how to make dip for the sabudana fingers.its made with mixture of curd, groundnut,red chilli,sugar this goes well along with the sabudana fingers,So lets see the procedure to make this recipe.
Today i will like to share Galouti kebab recipe, Galouti kebab is also known as, galawati kebab it is a popular Lucknawi preparation made with finely minced meat usually being lamb, goat .The name Galouti’ means melt in mouth, and is really true This dish does melt in the mouth as the meat is finely minced. This kebab was created especially for the Nawab Wajid Ali Shah of Lucknow who had lost all his teeth but continued to be a connoisseur of good food making the kebab is very easy, if you use the right ingredients. As i told you that this kebab is general made with meat but you can make it with chicken too. Galouti kebabs are best served with fresh green chutney with a side of lemon and onions.The taste of meat, marinated with spices and shallow fried is not something one can forget easily. The use of papaya paste to make the meat tender is an old trick to make the Galouti kebabs. After being mixed with the papya the meat is mixed with spices and then finely ground meat is shaped into patties and fried in pure ghee until they are browned. Just try and see this recipe i am sure you are going to like it. So now just see the procedure to make this recipe.
Today I am back with Beetroot Khichadi Recipe. Beetroot Khichadi is a easy and quick healthy recipe with carrot and beetroot as main ingredients. As we all know beetroot is a nutrient and rich vegetable packed with iron. Beetroot is not only a great food for adults but also for your children. It is a very good source of vitamin. It has also lots of fiber so it is very good for children who have a tendency to constipation. It is rich in minerals…So beetroot Khichadi is a nice idea to add beetroot in are diet as most of us do not like to have it. Little spicy and tangy flavored Beetroot Khichadi is a favorite and awesome dish. The dish is different and special with grated beetroot and grated carrot cooked with spices and mainly no use of onions and tomatoes are there in my recipe. I have shown how we can prepare simple and tasty Khichadi recipe with very few ingredients so now let’s see the procedure to make this recipe.
Today’s recipe is Methiwala chicken recipe. Methiwala chicken is a unique twist of methi leaves which is cooked along with chicken pieces. This chicken recipe is high on flavors and goodness. Methi Chicken is one my favorite Indian chicken curries. It is prepared my cooking tender chicken pieces along with spices and fresh fenugreek leaves. This recipe is famous for its unusual taste and style of cooking. You can learn how to make it at home. The chicken pieces are marinated to bring out maximum flavors then methi leaves adds flavour to the whole dish. The chicken and methi are cooked to make thick gravy. You can serve this recipe as a side dish. It is slightly spicy and the flavor and aroma will you’re your family members. So let’s see the procedure to make this recipe.
Today’s Mirchi Salan is a popular chili and peanut based curry recipe. Mirchi Salan is served as a side dish to hyderabadi biryani recipe. As salan recipe is a famous of hyderabad, andhra pradesh and it is mainly prepared from peanut, sesame seeds and tamarind. Mirchi salan recipe is a gravy recipe which was typically prepared in religious events and muslim weddings. however, now it is widely accepted and is necessary side dish curry whenever the biryani recipes is ordered in any restaurant. Actualy my husband is a big fan of biryani recipes. Whenever we prepare any biryani recipes, salan gravy is necessary recipe at are place. In this recipe I have used hyderabadi mirchi, as this mirchi is not as much spicy as other green chillies. To prepare this recipe is very simple, but few points you should keep in mind for a perfect salan recipe. Firstly I always tell to dee-seed the green chilies before using in the gravy. If you prefer to have a spicy then, you may keep them, otherwise dee-seeding them is a wise thing. Now firstly this curry is made with fried hydrabadi green chilies, and then is cooked in masala paste which is made from sesame seeds, coriander seeds, cumin seeds and peanuts, and I have even roasted tamarind along so the taste of sour tamarind is awesome. I also have used lightly browned onions in the curry.I, am sure once you make this recipe you are surely going to love it. So now lets just see the procedure to make this recipe.