Nankhatai Recipe,NanKhatai without Oven, nankhatai biscuit, nankhatai on gas, nankhatai banane ki video, Ingredients : Refined Flour (मैदा) - 1 cup ( 125 grams) Chickpea flour (बेसन ) - 2 tbsp (15 gms) Semolina (सूजी ) - 2 tbsp (15 gms) Sugar powder (पाउडर चीनी ) - 3/4 cup (125 gms) Ghee (घी ) - more than 1/2 cup (125 gms) Baking powder (बेकिंग पाउडर ) - 1 tsp Green Cardamom (इलायची) - 1/2 tsp (powder) Pistachios (पिस्ता ) - 5 to 6 (grated) Salt (नमक ) - 1/2 kg (used) How to make Nankhatai in Cooker: 1. To make dough take refined flour, semolina and chickpea flour. Mix all ingredients well. 2. In a mixing bowl add ghee, powdered sugar.Whisk well till it is puffy. Add baking powder, cardamom powder to it.Mix all well. Now add refined flour, semolina and chickpea flour mix and make dough. 3. keep the cooker to heat up. Add 1/2 kg salt in the cooker. Put the jali stand over it.Cover it and let the cooker heat up well. 4. To make Nan Khatai take a plate that fits in the cooker. Grease the plate with a little ghee. 5. Take out a little dough, Make it round then press lightly and give desired shape. Arrange in plate at distance. Mark a cross on the Nan khatai with a knife. Add some grated pistachios over it. 6. As the Cooker is heated well. Keep the Nan Khatai filled plate in the cooker. Cover and bake it on medium flame for 10 minutes. 7. After 10 minutes, check the Nankhatai, if it is puffy and roasted. Close the cooker again and keep flame high till it seems brown from above. 8. Once baked and ready, take out the plate from the cooker carefully, prepare the next batch and rest of Nankhatai likewise. Once baked keep to cool. Serving : 9.As Nan Khatai cools, keep in an air tight container,and relish it for over a month. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Homemade Pasta in White Sauce, Penne in white sauce, White Pasta Recipe with Creamy White Pasta Sauce, how to cook white sauce pasta Recipe in Hindi - Recipe in English - Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Sabudana kheer banane ki vidhi, Sabudana kheer recipe,Tapioca Pudding, Sago Payasam, how to make sabudana kheer for vrat Ingredients Soaked Sago Pearls (साबूदाना ) - 1/2 cup (100 gms) Full Cream milk (दूध ) - 1 ltr Sugar (चीनी) - 1/3 cup ( 75 gms) Cashews (काजू ) - 10 to 12 Almonds (बादाम ) - 10 to 12 Raisins (किशमिश ) - 2 tbsp Saffron strands (केसर के धागे ) - 15 to 20 Green Cardamoms (इलायची) - 5 to 6 Pistachios (पिस्ता ) - 15 to 20 How to make Kesari Sabudana Kheer : 1. Boil some full cream milk. Meanwhile cut the dry fruits. Crush cardamom make coarse powder. 2. As milk boils, take out a little in bowl, soak saffron strands in it. Add the soaked sago pearls to milk.Stir and cook kheer on high flame till it boils again. 3. As it boils then stop stirring add raisins and other dry fruits, saffron milk as well. Stir at intervals and cook the kheer on medium flame till dense. 4. Once dense add sugar.Add cardamom powder, mix and cook for 1 to 2 minutes. Kheer is ready, turn off flame. Keep it to cool. Serving: 5. Once cool take out the Kesariya Sabudana Kheer in a bowl. Garnish the Kheer with some dry fruits and satisfy your sweet cravings. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Peanut Chikki Recipe, Jaggery Moongfali Chikki, gur Sing ki Chikki, Peanut Jaggery Bar, Groundnut chikki Ingredients for Peanut Jaggery Chikki Roasted Peanuts (भुने हुए मूंगफली) -1 cup (150 gms) Jaggery (गुड़) - 1 cup (200 gms) (crumbled) Ghee (घी ) - 2 tbsp How to make Peanut Chikki : 1. Put crumbled jaggery in a pan.Turn on flame.Add 1 tsp ghee to it.Stir and melt it on low flame. Break jaggery with spatula and stir and cook for 1 to 2 minutes more. 2. To check the jaggery take some water in a bowl, pour some drops of jaggery in it.Let it cool a bit, then take out if it is stretching. If not then cook for a minute, then break and check again. If breaking the jaggery is ready. 3. Keep the flame very low,Put the peanuts in jaggery. Mix well.Turn off flame. 5. Grease the board and spatula with ghee, Pour the mix on the board.Spread with spatula. Grease rolling pin with ghee then spread with it. Once spread let it cool. 6. When slightly cool, mark the chikki. Keep the desired size. 7. Once it cools completely, Separate it from the board. Serving : 8. Winter special Crunchy Peanut chikki is ready. You can keep the chikki in any container and relish it for 6 months. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Mix Dal Takda, Panchratna Dal Tadka, Dahi wali Dal Tadka, Mix Dal Fry, Panchmel dal tadka Ingredients Masoor Dal (मसूर दाल ) - 2 tbsp Chana Dal (चना दाल ) - 2 tbsp Moong Dal (मूंग दाल ) - 2 tbsp Urad Dal (उरद दाल )- 2 tbsp Ghee (घी ) - 2 to 3 tbsp Whisked Curd (दही ) - 4 tbsp Green coriander (हरा धनिया ) - 2 to 3 tbsp (finely chopped ) Whole Garam masala (साबुत गरम मसाले ) - 2 Bay leaves (तेज पत्ते ) 1 Cinnamon stick (दालचीनी ) 1 Brown Cardamom (बड़ी इलाइची ) 2 cloves (लौंग) 7 Black pepper (काली मिर्च ) Cumin seeds (जीरा ) - 1/2 tsp Asafoetida (हींग ) - 1/2 pinch Ginger (अदरक ) - 1/2 tsp (grated ) Green chilies (हरी मिर्च ) - 2 Cumin powder (जीरा पाउडर ) - 1/2 tsp Turmeric powder (हल्दी पाउडर ) - 1/4 tsp Red chili powder (लाल मिर्च पाउडर) - 1/4 tsp Coriander powder (धनिया पाउडर ) - 1 tsp Salt (नमक ) - less than 1 tsp or as per taste Hoe to make Dahi wali dal: 1. Take 2 tbsp each of Masoor Dal, Chana Dal,Moong Dal,Urad Dal washed and soaked in water. Remove excess water. 2. Heat a cooker, add ghee, add cumin seeds, asafoetida, bay leaves, cinnamon stick, cloves and peppers, add black cardamom seeds, remove the peel. Slightly roast. 3. Add grated ginger, green chilies finely chopped,slightly roast add turmeric powder, Now add the dal. Stir and roast dal for 2 minutes. Keep flame medium, add water. 4. Add salt, mix them. Close the lid of the cooker and cook dal till a single whistle, then reduce flame and cook on low flame, reduce flame and wait till pressure escapes. 5. Once dal is cooked well, turn off flame open lid of cooker, add curd mixed with cumin powder, coriander powder, red chili powder. Add curd in small portions and stir it, flame is high. 6. Dal is boiling, add some green coriander and mix it. Dal is ready. 7. For tempering, add ghee in a tadka pan, add cimin seeds, reduce flame, add dry red chilies, turn off flame, Add red chili powder. Add tadka over dal, slightly mix it. Serving: 8.Sumptuous Dahi wali mix dal is ready, You can serve this with Chapati, Nan or rice. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Dum aloo recipe video, Punjabi Dum Aloo Recipe Restaurant Style , Dhaba Style Aloo Dum, DumAloo PunjabiDumAloo DhabaStyleDumAloo Ingredients : Boiled Potatoes (उबले हुए आलू ) - 11 ( 300 gms) Tomatoes (टमाटर ) - 4 ( 250 gms) Green chili (हरी मिर्च ) - 1 Ginger Baton (अदरक ) - 1/2 inch Cashews (काजू ) - 8 to 10 Coriander leaves (हरा धनिया ) - 2 tbsp (finely chopped ) Oil (तेल ) - 3 tbsp Cumin seeds (जीरा ) - 1/4 tsp Asafoetida (हींग ) - 1/2 pinch Cinamon stick (दालचीनी ) - 1 Brown Cardamom (बड़ी इलाइची ) - 1 Cloves (लौंग ) - 2 Black Pepper (काली मिर्च ) - 4 to 5 Turmeric powder (हल्दी पाउडर ) - 1/4 tsp Kashmiri Red chili powder (लाल मिर्च पाउडर ) - less than 1 tsp Coriander powder (धनिया पाउडर ) - 1 tsp Garam masala(गरम मसाला ) - less than 1/4 tsp Dry Fenugreek Leaves (कसूरी मेथी ) - 1 tsp Salt (नमक ) - 1 tsp or to taste How to make Curry Dum Aloo : 1. Take medium sized boiled potatoes, peel the potatoes, Prick these so that they absorb spices well. 2. Add spices such as turmeric powder, red chili powder, salt. Mix all. 3. Heat oil in a pan, then add the potatoes. Fry well until it is brown from all sides, Stir at regular intervals. Take out. 4. Add oil in a pan, add cumin seeds.Reduce flame to prevent from browning. Add cinnamon stick, cloves and pepper. Peel and add Black cardamom. Roast them. 5. Add asafoetida, turmeric powder, coriander powder, crush and add dry fenugreek leaves. Slightly roast them. Add tomato cashew paste, add kashmiri red chili powder. 6. Stir and roast the masala till it is grainy and till oil separates, turn off flame. 7. Add water to it. Add garam masala, salt and some green coriander. Mix well then add the potatoes. Stir them. Cover and cook it on low flame for 4 to 5 minutes. Serving: 8. Sumptuous Dum Aloo is ready, garnish with some green coriander. It can be served with chapati , parantha, naan or rice. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Restaurant style Corn Capsicum Masala Gravy, Masala Corn Sabzi, Corn Capsicum Masala Curry, quick corn capsicum, Ingredients Sweet corn (स्वीट कॉर्न ) - 1 cup Chopped Capsicum (शिमला मिर्च ) - 2 (150 gms ) Tomatoes (टमाटर ) - 2 (150 gms ) Green Chilies (हरी मिर्च ) - 2 Cashews (काजू ) - 10 to 12 Green Coriander (हरा धनिया ) - 2 to 3 tbsp (finely chopped) Ghee (घी ) - 2 tbsp Cumin seeds (जीरा ) - 1/2 tsp Turmeric Powder (हल्दी पाउडर ) - 1/4 tsp Red chili powder (लाल मिर्च पाउडर ) - 1/4 tsp Ginger paste (अदरक पेस्ट ) - 1/2 tsp Coriander powder (धनिया पाउडर ) - 1 tsp Garam Masala (गरम मसाला ) - 1/4 tsp Salt(नमक ) - 1 tsp or to taste Instructions 1.Take 2 tomatoes 2 green chilies,add 10 to 12 cashews, grind and make paste from it. 2. Take a pan Add 2 tsp ghee and heat it. Then add 1/2 tsp cumin seeds,1/4 tsp turmeric powder. Keep flame low. Add 1 tsp coriander powder,1/2 tsp ginger paste 3. Add the chili- tomato - cashew - paste, add 1/4 tsp red chili powder.Roast the masala till the ghee floats over the masala. Keep stirring and checking it at regular intervals. 4. Heat a pan, turn on flame. Add 2 tsp ghee. When hot add corn and capsicum. Add 1/2 tsp salt. Roast it at regular intervals and cook until crunchy. Then turn off flame. 5. When masala is roasted well, Add 3/4 cup water to the masala. Add 1/2 tsp salt.Add 1/4 tsp garam masala. Add a little green coriander, stir well. 6. Add capsicum corn to the gravy. Cover and cook it for 4 to 5 minutes. 7. After 5 minutes, check the sabzi. Sweet corn shimla mirch sabzi is ready. Serving : 8. Take the sabzi in a bowl, Pour 1 tsp ghee over it and garnish with green coriander. You can serve it with,chapati, paratha, naan or rice. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Crispy Corn Kernels, Crispy Spicy Buttery Corn, क्रिस्पी चटपटी स्वीट कोर्न, crispy corn chaat recipe Ingredients for Crispy Sweet corn Sweet corn (स्वीट कॉर्न ) - 1 cup Corn flour (कॉर्न फ्लार ) - 2 tbsp Salt (नमक ) - 1/2 tsp Red chili powder (लाल मिर्च पाउडर ) - 1/2 tsp Oil (तेल ) - for frying For Serving Green chili (हरी मिर्च ) - 2 (finely chopped) Green coriander (हरा धनिया ) - 1 to 2 tbsp (finely chopped) Lemon (नींबू ) - 1/2 or 1 tsp lemon juice How to make Crispy Sweet corn : 1. Take a vessel, fill with 2 cups water.Turn on flame. Let the water boil.Put the sweet corn to boil in water for 5 to 6 minutes. 2. Take it out from water.Put it in the sieve. Keep in bowl. 3. Add cornflour, red chili powder, salt. Mix all ingredients well, till sweet corn is coated. If it is still powdery, then add 1/2 or 1 tsp water. 4. Heat oil in wok. Once rightly hot, put the sweetcorn to fry.Spread it with a laddle. Keep the flame low medium and Roast sweetcorn for 3 minutes. Gradually increase flame. Keep check on it. Cover the wok. 5. To take out the sweetcorn, Take an extra sieve, take out sweet corn, hold it on the edge of the wok. Meanwhile reduce flame, keep fried sweet corns in a plate. It takes 5 minutes to fry sweetcorn once. 6. For garnishing, take finely chopped green chili, green coriander, Add black pepper or dry mango powder. Add a little lemon juice to it. Mix all ingredients well. Serving : 7. Crispy sweet corn are ready to be served. You can serve it as an appetizer at a party or just munch on it. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


easy rabri recipe, rajasthani rabri recipe, instant rabdi recipe, rabri kheer recipe,, Traditional Khurchan wali Rabri Recipe - पारंपरिक मलाई के लच्छेवाली रबड़ी, होली की खास रेसीपी Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Shadi Wala Zarda Rice, Zarda Pulao, Sweet Rice Recipe, Meethe Chawal, zarda recipe,Zafrani Zarda Rice Ingredients: Direction: Getting Ready: 1. Take 1 cup golden sella rice. Soak it in lukewarm water for an hour then use it. 2. Take 1/4 tsp orange red food color in a small bowl mix with little water. 3. Take 1/4 cup cashews , 1/4 cup almonds, cut a few in halves and few in thin slices.Take 6 small cardamoms,peel them. 4. Take 1/2 cup milk, add 20 to 25 saffron strands. Making: 3. Take a vessel filled with water. Add almost 1 litle water in the vessel. Turn on the flame. 4. Add food color to the water in vessel.Cover the vessel and let the water boil. Once the water boils, take out the rice from the bowl and add it to the boiling water.Cover the vessel.Check the rice after 5 minutes,keep it 80 - 90 % cooked. 5. Stir the rice at regular intervals,check if it is cooked well. Press and check one grain of rice. When rice is 80% cooked, turn of flame. Strain the rice from the water.We have place strainer over a bowl, then pour the rice over it.Rice is cooked in 15 minutes. 6. Take a heavy based vessel or wok. Turn on flame and let it heat. Add ghee, then add dry fruits, 1/4 cup coconut julienne, add 1/4 cup cashews, 1/4 cup chopped almonds. Roast it slightly and reduce flame. When the dry fruits are slightly roasted Take out a bit of dry fruits,to use later for garnishing. 7. Then add cardamom seeds, 4 cloves. Slightly roast it. Add rice to it, then add 3/4 cup sugar and saffron milk to it.Mix it well. Now cover and cook the rice on very low flame for 10 to 12 minutes. Then turn off flame.Cover and keep the pulao for 10 minutes then serve it. Serving: 8. Yummy and aromatic pulao is ready, Take it out in a bowl. Garnish the pulao with some dry fruits. You can store Zarda pulao and relish it for 3 days. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Fruit Jam, Homemade Mixed Fruit Jam, How to make Mixed Fruit Jam, fruit jam ingredients, How to prepare Mixed Fruit Jam Ingredients for Mixed fruit Jam Apples (Green and Red) (सेब ) - 2 (350 gms) Strawberries (स्ट्राबेरी ) - 200 gms Black grapes (काले अंगूर ) - 300 gms Pineapple (अनानास ) - 200 gms Sugar (चीनी ) - 600 gms Lemon (नींबू ) -1 Cinnamon stick (दालचीनी ) - 1 Cardamoms (इलायची ) - 6 How to make Mixed fruit jam 1. Take fruits wash them well and pat dry. Remove stalk from strawberries, chop pieces. Chop black grapes without seed as well. Cut pineapples. 2. Take a red and a green apple. Peel both. Grate them. Put grated apple in pan, turn on flame. Keep flame low, add sugar to it. Cook until sugar dissolves. 3. Grind the chopped grapes, then add and finely grind strawberries as well. Pour it in the pan of grated apple- sugar. Keep a little in the jar. Put the pineapple in jar and grind finely. 4. Put all the paste in wok. Mix well with sugar, keep flame medium.Cook until it is dense. Put a cinnamon stick in it. Meanwhile make cardamom powder. 5. Stir the jam at regular intervals,keep flame medium high or medium. check if it is dense. Add cardamom powder to it.Cook more until dense. 6. Once jam is dense, put flame to low medium, to prevent spluttering. Stir and cook. 7. To check jam, pour few drops in plate and tilt it. Jam is not runny. 8. Jamis ready, turn off flame and let the jam cool. Add 1 lemon's juice, mix well. It is optional.Take out cinnamon stick from jam. 9. Jam is cooked in 30 minutes once cool, take out the jam in a bowl. Serving: 10. Tempting Mixed fruit jam is ready. As the jam cools down completely, keep it in a container, then keep in fridge and use for upto 6 months. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Mango Ice Cream without ice cream maker, ice cream ki recipe,, mango ice cream recipe easy, best mango ice cream recipe, mango ice cream recipe condensed milk Ingredients: Ripe Mango (पके आम) - 5 (1 kg ) Sugar (चीनी) - 1/2 cup (100 gms) Fresh cream (ताज़ा क्रीम) -1 cup (200 gms) Direction: Getting Ready: 1. Take 1 kg Mango. Take any mango without threads. Wash, peel and take out the pulp from the mangoes. 2. Place 2 bowls in the freezer, one should have ice and one empty. Making : 2. Take 100 gms sugar(1/2 cup ) mix with the mango pulp and make fine paste in mixer jar. 3. Take 200 gms chilled fresh cream, Place the cream in the chilled bowl and place it over the ice filled bowl. Whip the cream for 2 to 2.5 minutes. Add Mango pulp to the cream, whip ingredients to mix well. 4. When the mix is ready pour it in an air tight container, spread evenly. Close the lid and put to freeze for 7 to 8 hours. Serving : 5. After 7 to 8 hours, Mango ice cream is frozen and ready. Garnish it with dry fruits or strawberry sharbat, rose sharbat, or serve it anyway you desire. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Butter Scotch Ice Cream,Homemade Ice Cream, How To Make Ice Cream,Ice Cream Recipes,Homemade Butterscotch Praline Ingredients Fresh Cream (फ्रेश क्रीम ) - 2 pkt ( 400 ml) Condensed Milk (कंडेंस्ड मिल्क ) - 1/2 tin ( 200 ml) Butter (बटर ) - 2 tsp Sugar (चीनी ) - 1/2 cup ( 100 gms ) Cashews (काजू ) - 10 to 12 ( finely chopped ) Butterscotch Essence (बटरस्कॉच एसन्स) - 1 tsp (optional) How to make Buttercotch Ice cream 1. For making crunch take some sugar in a vessel, melt completely. Stir , keep flame medium.Once completely melt turn off flame. 2. Add cashews to it, some butter. Mix well then put to set in a plate for, 15 to 20 minutes. 3. For Ice cream take cold fresh cream, in a bowl, whip at low speed for some time. Add some consense milk whip again. 4. Take a bowl filled with ice cubes, keep the cream- condense milk bowl over it. Whip it again. 5. As cream doubles in volume add butterscotch essence. Whip it again slightly. Keep the mix in freezer for 2 hours. 6. Take out the set butterscotch crunch and crush it. Meanwhile take out the mix from freezer and whip again. 7. After whippinf add some crunch to it mix well, then put in a container. Spread some crunch over it. Close the lid.Keep it in freezer to set for few hours. Serving: 8. Mouth drooling Butterscotch Ice cream is ready, scoop it out, sprinkle some crunch over it and relish it this summer. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Thandai Powder, Thandai Premix, Dry Thandai powder, Instant Thandai Recipe , Homemade Thandai Recipe, badam kesar thandai, prepared with few ingredients i.e. fennel seeds, almonds, pistachios, watermelon seeds and sugar, helps preparing thandai instantly. Ingredients Sugar – 350 grams (1.5 cup) Almonds – 60 grams (1/3 cup) Pistachios – 30 grams (1/4 cup) Muskmelon seeds – 30 grams (1/4 cup) Fennel seeds – 30 grams (1/4 cup) Cardamom powder – 10 grams (3 tsp) Black peppercorns – 5 grams (1.5 tsp) Milk – ½ litre Directions Making: 1.Take fennel seeds, black peppercorns and around 100 grams of sugar in a mixture jar. Churn everything into fine powder. 2.Sieve the prepared powder. 3.Put the fennel seeds left on the sieve back into the jar along with remaining quantity of sugar. Churn it again. 4.Again sieve the powder. 5.Transfer the leftover fennel seeds into a bowl. 6.Now put almonds, pistachios, muskmelon seeds and cardamom powder to the mixture jar. Grind everything into a fine powder. 7.Mix this powder into the sugar-fennel powder. Mix well. 8.Sieve the thandai powder to dissolve the lumps. 9.Add 9 tsp of thandai powder to a glass of milk. Let it rest for 30 minutes so that the dry fruits soak the milk completely. 10.After 30 minutes, pour this milk into the mixture jar and add the remaining milk along with a bowl of ice. Churn everything to crush the ice. 11.Delicious thandai is now ready. Pour it into glasses. Serving: 12.Garnish it with finely chopped pistachios and serve this mouth-watering and refreshing thandai chilled. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Quick Paneer Recipe for Beginners Instant Paneer Khurchan Masala , Easy and Tasty Paneer Chatpata Ingredients Paneer- 250 gms Red capsicum- 1 Green capsicum- 1/2 Paste- 2 tomatoes and 1 green chili Green coriander- 2 to 3 tbsp ( finely chopped) Oil- 2 tbsp Butter- 2 tbsp Cumin powder- 1/2 tsp Turmeric powder- 1/4 tsp Coriander powder- 1 tsp Ginger Paste – 1/2 tsp Red chili powder- 1/4 tsp Garam masala- less than 1/4 tsp Salt- 3/4 tsp or to taste Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


AAm ka pana, Raw Mango Pana, Green Mango Panha, Kairi Panha, Kairiche Panhe, Aam ka Panna, aam ka afsola, Aam Panna or Green Mango Panha is a traditional and most popular Indian summer drink made with raw mango. It is a natural drink loaded with vitamins and minerals. It will refresh your mind and soul in this scorching summer. Mango panna is very easy to prepare at home with mangoes, mint, sugar and few spices. Mango - 4 (500 grams) Sugar - 3/4 cup (200 grams) Mint leaves - 1/2 cup Black salt - 3 tsp Roasted cumin powder - 3 tsp Black pepper - 15-16 Ginger baton - 1/2 inch Soaked fennel - 2 tsp Cardamom powder - 1/2 tsp Directions Getting ready: 1. Wash and peel the mangoes. 2. Remove the seed and cut off the pulp. Making: 3. Boil 2 cup of water in a vessel and add mango pulp until it becomes tender. 4. Add black peppercorns and ginger. Cover and let it cook. 5. After 7-8 minutes, uncover the vessel and check the pulp. Turn off the flame and let the pulp cool down for a while. 6. Place the pulp in a mixture jar along with sugar and fennel seeds. Finely grind everything. 7. Strain the mixture through a sieve. 8. Discard the thread and fiber of mango on the sieve. 9. Add 5 cups of water to it. 10. Take mint leaves and a cup of water in a mixture jar. Churn them a little. 11. Now add this mint water mixture followed by black salt, cardamom powder and roasted cumin powder. Mix everything really well. 12. Mango panna is now ready. Transfer it to a jar and serve. Serving: 13. Take a glass and pour mango panna into it then add 2-3 ice cubes. Garnish it with mint leave and serve this mouth-watering and refreshing mango panna. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Dry Amchoor, How to make Raw Mango Powder, Organic Amchur Powder, How to make Amchur at Home, Ambodiya, how to make dried mango, Ingredients : Raw Mango (कच्चे आम ) - 3 Salt (नमक ) - 1/2 tsp ( or to taste) How to Make Mango Powder: 1. Wash, dry and take raw mangoes. Peel skin, dip them in water. 2. Use chips cutter and make thin slices. Use knife and make thin slices. Soak all in water. 3. Take out mangoes from water, put them in a strainer. 4. Put the mango pieces over a cloth. Spread it evenly. Keep them to dry in sunlight for 2 to 3 days. 5. After 2 days, whn pieces have dried up completely, put the dried mangoes in mixer jar. Add salt. 6. Grind it until it is fine, put in a strainetr to strain. Fill it in a bowl. 7. Mango Powder is ready to be used Store it in any air tight container,You can use it for upto 6 months. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Sweet Tamarind Chutney, Imli Ki Meethi Chutney for chaat, Dahi Vada, Samosa, Golgappa, bhel, kachori etc. Dahi bhalle wali sauce Ingredients : Tamarind Pulp (इमली का पल्प ) - 1/2 cup Sugar (चीनी ) - 1 cup ( 250 gms) Raisins (किशमिश ) - 1 tbsp Dates (खजूर ) - 2 ( finely chopped) Muskmelon seeds (खरबूजे के बीज ) - 1 tbsp Garam Masala (गरम मसाला ) - 1 tsp Ginger powder (अदरक पाउडर ) - 1 tsp Roasted Cumin Powder (भुना जीरा पाउडर ) - 1 tsp Red chili powder (लाल मिर्च पाउडर ) - 1 tsp Black salt (काला नमक ) - 1 tsp Salt (नमक ) - 1/2 tsp ( or to taste) How to make Sweet Imli chutney 1. Take tamarind pulp pour it in a wok. Then add some water to it. Add 1 cup sugar, cook chutney on high medium flame till the sugar dissolves. 2. Add spices such as ginger powder, roasted cumin powder, red chili powder, black salt, plain salt, garam masala. Mix all ingredients well. 3. Add some dry fruits such as finely chopped dates, raisins. Cook the chutney till it becomes dense. 4. Chutney is cooked for 7 minutes and is quite dense ( for instant use) , If you wish to keep it for a longer duration, then cook it for 2 more minutes. 5. To check pour few drops from spatula, it falls slow or pour it in bowl, stick between fingers and check if thread forms. 6. Chutney is cooked. Lift it and keep on jali stand to cool. 7. Roast and add some musk melon seeds to the chutney, for nutty flavor. Mix it. Serving: 8. Yummy Sweet Imli chutney is ready, keep it in a bowl. On cooling you can fill it in any container, keep in fridge and use it for upto 6 months. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


besan ladoo recipe step by step, besan ladoo recipe video, besan ladoo with bura,punjabi besan ladoo FestivalRecipe LadduRecipe BesanLaddu IndianSweetsRecipe Recipe in Hindi - Recipe in English - Ingredients Chickpea flour – 2 cups (200 grams) Tagar – 1.5 cup (225 grams) Ghee – 1 cup (200 grams) Almond – 25 (40 grams) Cashew nuts – 25 (40 grams) Cardamom powder – ½ tsp Pistachios – for garnish Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


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Tawa Naan, naan recipe, butter naan recipe, Naan without Tandoor, naan recipe in hindi, naan recipe without yeast Click to read Naan without Tandoor in Hindi. How to make naan on Tawa ? Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Suji ka Dhokla, Instant Rava Dhokla Recipe, semolina dhokla Ingredients : Semolina (सूजी ) - 1 cup (200 gms) Whisked curd with 1/2 ginger paste & 1 green chili - 1 cup Eno fruit Salt (इनो ) - 1 tsp Salt (नमक ) - 3/4 tsp or to taste Sugar (पाउडर चीनी ) - 3/4 tsp (optional) Oil (तेल ) - 2 tbsp Black Mustard Seeds (काली सरसों के दाने ) - 1/2 tsp Sesame seeds (तिल ) - 1 tsp Curry leaves (करी पत्ते ) - 10 to 12 Green chilies (हरी मिर्च ) - 2 How to make Rava Dhokla : 1. Take fine semolina, curd, whisked with 1 green chili paste and 1/2 tsp ginger paste, in a mixer. 2. Add semolina and mix it well. If batter seems dense add water. Keep for 10 minutes for semolina to puff up. 3. Keep water to boil, in a vessel, Put a Jali stand inside it, Turn on flame. Cover it up so that the water boils quickly. 4. As the batter puffs up, add salt powdered sugar. Mix it well. Add Eno fruit salt. Pour 1 tsp water over it. Mix it well. 5. Take a container for making dhokla, grease with oil, Put the batter in it, tap and make it even. 6. As water boils, put the Dhokla container in water, cover and cook it for 20 minutes, then check dhokla. I 7. When ready, take out the container, keep on Jali stand to cool. 8. Once cooled off, take out with help of knife then keep on plate. 9. For tempering, heat tadka pan, put oil then add black mustard seeds, curry leaves, sesame seeds and green chilies. Put tadka over dhokla. Serving: 10. Soft and Spongy Rava Dhokla is ready, Serve dhokla with Peanut chutney, coconut chutney, or any of your favorite chutney and enjoy the snack. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Aloo Dum Biryani in Pressure Cooker , Easy Restaurant Style Dum Aloo Biryani, Veg Biryani Recipe Ingredients Basmati Rice- 1 cup (200 gms) (soaked) Peeled Potatoes- 12 (300 gms) Ghee- 4 to 5 tbsp Green Coriander- 3 to 4 tbsp (finely chopped) Tomatoes- 2 (100 gms) (finely chopped) Fresh Mint Leaves- 1/4 cup Fresh Whisked Curd- 1/2 cup Cumin Seeds- 1/2 tsp Red Chili Powder- 1/2 tsp Coriander Powder- 1/2 tsp Turmeric Powder- 1/2 tsp Green Chilies - 2 (chopped) Milk- 1/4 cup Saffron Strands- 15 to 20 Bay Leaves- 2 Cinnamon Sticks- 2 Black Cardamom- 1 Green Cardamoms- 2 Black Peppers- 6 to 7 Cloves- 4 Ginger- 1/2 inch piece (julienne) Garam Masala- 1/4 tsp Salt- 1.75 tsp or to taste Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


moong dal chilla/cheela with stuffing, how to make moong dal chilla crispy, easy moong dal chilla recipe Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Ghiya ke Kofte, Doodhi Kofta Curry,Dhaba Style lauki kofta recipe,lauki kofta recipe,Dudhi Kofte Ki Sabji, Ingredient : Bottle Gourd (लौकी ) - 300 gms ( 1 cup grated) Chickpea flour (बेसन ) - 1 cup ( 100 gms) Tomatoes (टमाटर ) - 3 ( 250 gms) Green chili (हरी मिर्च ) - 1 Green coriander ( हरा धनिया ) 2 to 3 tbsp ( finely chopped ) Dry fenugreek leaves (कसूरी मेथी ) - 1 tsp Green chili (हरी मिर्च ) - 1 (finely chopped) Ginger (अदरक ) - 1 tsp (paste) Cumin seeds (जीरा ) - 1/4 tsp Asafoetida (हिंग ) - 1/2 pinch Turmeric powder (हल्दी पाउडर) - 1/2 tsp Carom seeds (अजवायन ) - less than 1/4 tsp Red chili powder (लाल मिर्च पाउडर ) - 1/2 tsp Coriander powder (धनिया पाउडर ) - 1.5 tsp Garam masala (गरम मसाला ) - 1/4 tsp Oil (तेल ) - for frying and gravy How to make Lauki Kofta curry : 1. Take some grated bottle gourd, press out the juice, add chickpea flour, green chilli , ginger paste, turmeric powder, coriander powder, red chili powder, salt. 2. Add carom seeds, green coriander, mix all ingredients well. once ready , keep dough aside to puff up. 3. Heat oil for frying koftas, once oil is rightly hot then put koftas to fry. 4. Once brown in color, Flip and fry well until golden brown from all sides. Then take them out, fry all the koftas likewise. 5. For gravy, heatoil in wok, add cumin seeds, reduce flame. Add asafoetida, ginger paste,coriander powder, turmeric powder.Slightly roast these. 6. Add tomato green chili paste. Increrase flame. Add red chili powder. Stir masalas and roast until, oil separates from it. Once oil separated add, dry fenugreek leaves, chickpea flour,stir and roast masala for another 2 minutes. 7. After 2 to 3 minutes, when masala is raosted. Add 2 cups water to it. Mix well. Add salt, garam masala, green coriander, add lauki juice ( optional) 8. Cover and cook it for 3 to 4 minutes. Put koftas in the gravy. Cover and cook again for 3 to 4 minutes. 9. After 4 minuites sabzi is cooked, take it out in a bowl. Serving : 10 Mouth Drooling Lauki kofta is ready. You can serve this with , chapati , parantha , naan , rice. This quantity is suffecient for 3 to 4 members. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


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aloo tikki recipe in hindi, Fried Potato Patties, crispy aloo tikki recipe, aloo tikki burger Ingredients For Tikki Boiled potatoes – 8 to 9 (600 grams) Oil – 3 to 4 tsp Coriander leaves – 2 to 3 tbsp (finely chopped) Green chilies – 2 (finely chopped) Corn flour – 2 to 3 tbsp Salt – 1 tsp or to taste For serving Whisked curd Green coriander chutney Sweet tamarind chutney Roasted Cumin powder Red chilly powder Black salt Besan sev Recipe in Hindi - Recipe in English - Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Tomato achar recipe, Tamatar Ka aachaar, Guntur Tomato Pickle, tomato nilava pachadi, Boiled Tomato Pickle, Ingredients : Tomatoes (टमाटर ) - 5 ( 500 gms ) Mustard oil ( सरसों तेल ) - More than 1/2 cup ( 125 gms) Salt (नमक ) - 3 tsp (or to taste) Red chili powder (लाल मिर्च पाउडर ) - 3 tsp Turmeric powder (हल्दी पाउडर ) - 1 tsp Tamarind pulp (इमली का पल्प ) - 2 tbsp Dry Red chili (लाल मिर्च ) - 4 to 5 Fenugreek seeds (मेथी ) - 1 tsp Cumin seeds (जीरा ) - 1 tsp Black Mustard seeds (काली सरसों के दाने ) - 2 tsp Asafoetida (हिंग ) - 1 pinch How to make Tomato Pickle : 1. Take pulpy tomatoes, chop into thick pieces. 2.Turn on flame, put pan to heat, pour mustard oil. Once hot,add the tomatoes. cook until soft. Cover and cook on medium flame. 3. After 5 minutes, stir the tomatoes, cover and cook again on medium flame for 5 minutes,until soft. 4. Remove lid, mash and cook till juice finishes. Increase flame. 5. Add tamarind pulp, stir and cook it for 1 to 2 minutes. Once cooked, turn of flame, let it cool. 6. Once cool, put the tamarind tomato in mixer jar, grind coarsely. 7. For masala, heat pan add mustard oil and let it heat well. Add black mustard seeds, fenugreek seeds. Reduce flame. 8. Add cumin seeds, then add 4 to 5 dry red chilies, asafoetida. Reduce flame to minimum. 9. Add tomato tamarind paste, turmeric powder, red chili powder, salt. Mix all ingredients well and cook for 4 to 5 minutes. Serving : 10. Yummy Tomato pickle is ready, Take it out in a bowl or a container. As it cools keep in a glass container or food grade plastic container. Relish it anytime. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Bread Besan Toast, besan bread toast,low oil besan bread toast, Instant Bread Pakora, Ingredients : Bread (ब्रेड ) - 4 slices Chickpea flour (बेसन ) - 1 cup Green Capsicum (शिमला मिर्च ) - 1 (finely chopped) Tomatoes (टमाटर ) - 1 ( finely chopped) Green Coriander (हरा धनिया ) - 2 to 3 tbsp finely chopped) Baking Soda (बेकिंग सोडा ) - 1 pinch Oil (तेल ) - 2 to 3 tbsp Green chillies (हरी मिर्च ) - 2 (finely chopped ) Red Chili powder (लाल मिर्च पाउडर ) - 1/4 tsp Turmeric powder (हल्दी पाउडर ) - 1/4 tsp Coriander powder (धनिया पाउडर ) - 1 tsp Salt (नमक ) - 3/4 tsp ( to taste) How to make Besan toast : 1. Take chickpea flour in a mixing bowl, add curd and mix till lumps dissolve. Add some water. Make batter thin, add more water and mix it. 2. To add spices to the batter add, salt ,coriander powder, green chilies, red chili powder,turmeric powder, baking soda. Mix all ingredients well. 3. As veggies add tomato, capsicum, green coriander. Mix well. 4. Heat pan to make Besan toast. Add 2 to 3 tsp oil in pan, Spread the oil in the pan. 5. Take bread, spread a little batter over it. Put it to roast in a pan.Keep the batter layered side downwards, Layer the top with batter the same way. 6. Keep flame low. Cover and cook on low medium flame for 3 minutes. Then check it, pour some oil on the top and flip the toast. Cover and cook on low medium flame again, prepare all toast likewise. Serving: 7. Besan toast are ready to be served with green coriander chutney, tomato sauce as snack or for lunch. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Bhavnagari Gathiya recipe, Makhaniya gathiya, el Pani Na Gathia Ingredients for Bhavnagari Gathiya Besan (बेसन ) - 2 cups ( 250 gms ) Oil (तेल ) - 1/2 cup ( 100 gms ) & for frying Baking Soda (बेकिंग सोडा ) - 1/2 tsp Black pepper (काली मिर्च ) - 1.5 tsp (coarsely ground ) Carom Seeds (अजवायन ) - 1 tsp Salt (नमकasdasdas ) - 1.5 tsp or to taste Asafoetida (हिंग ) - 1 pinch How to make Bhavnagri Gathiya : 1. Heat up some oil. Once hot turn off flame, pour salt and baking soda in oil. Mix well. 2. Take chickpea flour in a bowl, Pour the hot oil in it. 3. Add carom seeds,asafoetida,coarsely ground black pepper. Mix all ingredients well. 4. Add water to it in small portions. Knead very soft dough. 5. Put oil to heat. Take thick pored jali ,Fix it in the machine.Grease hands with oil, lift dough, put in machine. Close machine. 6. Check if oil and flame is medium hot. Press and put the gathiyas to fry. As the foam settles,then flip it. 7. Once fried take it out, keep the gathiyas in a plate. Make all likewise. Serving : 8. Bhavnagri Gathiya are fried and ready. Once cool, break and keep them in an air tight container, relish for 2 to 3 months. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Kaju Katli Recipe, Cashew Nut Fudge, KAJU BARFI, Cashew Burfi,kaju katli recipe in hindi , How to Make Kaju Katli recipe with Step by Step Ingredients for Kaju Katli Cashew nuts (काजू ) - 2 cup ( 300 grams) Sugar (चीनी ) – ¾ cup ( 150 grams) Ghee (घी ) – 2 tbsp Cardamom Powder (इलाइची ) - ½ tsp How to make Kaju Katli Step by Step 1. Take 2 cup cashew chunks,in mixer jar, grind it. Don’t run the mixer for too long make powder. Transfer it in a separate bowl.Strain this powder through a sieve so that big chunks are separated. Keep the bigger chunks separately and grind again later. 2. To prepare dough from cashew powder. Add ¾ cup of sugar and add ¾ cup of water into the pan. Let sugar dissolve. 3. Add cashew powder to it. Keep the flame low and stir while roasting. Cook until it gets dense in consistency. 4. Once dense add ½ tsp cardamom powder and 2 tsp ghee into it. Mix thoroughly and continue cooking until it gets thick in consistency. 5. To check the desired consistency of paste, take some paste in a spoon and let it cool. Then check if it can be turned into a round dough ball.Then it is ready. Turn off the flame and stir the paste for a while. 6. Grease a plate with some ghee and transfer the paste to it Keep the flipping the sides of paste. 7. Grease a butter paper with some ghee. Keep flipping the sides of paste. 8. Grease hands with some ghee and roll the paste. Place rolled ball over the butter paper and flatten with your hands. Roll it out thinly, 3 to 4 cm thick giving a square shape. 9. Place the sheet in over a tray and place inside the refrigerator to set then cut out the katlis from it. 10. Once the katli has set, take a scale and cut the sheet into diamond shape marking 1.5 inch on the sheet. Serving: 11. Let it dry a bit, then separate it with a knife. Tempting Kaju Katli is ready. It can be prepared for any festival, party or anytime we crave for something sweet. You can store it in a refrigerator and eat it for 1 month. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Easy bhakarwadi, quick bhakarwadi, મિની ભાકરવડી, bhakarwadi recipe step by step, Ingredients for Mini Bhakarwadi Refined Flour- 1 cup (125 gms) Chickpea Flour- 2 tbsp (20 gms) Sweet Tamarind Chutney- 2 tbsp Dessicated Coconut- 1 tbsp Sesame seeds- 1 tbsp Sugar- 2 tsp Coriander powder- 1 tsp Fennel Powder- 1 tsp Red Chili Powder- 1/2 tsp Cumin Seeds- 1/2 tsp Turmeric Powder- 1/4 tsp Ginger powder- 1/4 tsp Garam Masala- 1/4 tsp Salt- 3/4 tsp (to taste) Carom Seeds- 1/8 tsp Oil- for frying & 2 tbsp Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Bread curd fire roll, also known as dahi ke shole, dahi kabab rolls or Yogurt Bread Rolls Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Restaurant Style Aloo Stuffed Masala Paratha, Aloo Parantha, aloo paratha dhaba style, aloo paratha kaise banaye ,Punjabi Aloo paratha Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Gajar ka Halwa Recipe, Carrot halwa recipe, gajar ka halwa in Hindi, Khoya Gajar Ka Halwa, Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Kadai paneer recipe restaurant style, कड़ाही पनीर रेसिपी, Karahi Paneer, Dhaba Style Kadai Paneer Masala with Gravy Ingredients Paneer (पनीर) - 300 gms Capsicum (शिमला मिर्च) - 1 (150 gms) Tomatoes (टमाटर) - 3 (250 gms) Green chili (हरी मिर्च) - 2 Cashew nuts (काजू) - 10 to 12 Oil (तेल) - 2 to 3 tbsp Green Coriander (हरा धनिया) - 2 to 3 tbsp (finely chopped) Asafoetida (हींग)- 1 pinch Cumin seeds (जीरा) - 1/2 tsp Turmeric powder (हल्दी पाउडर)- 1/3 tsp Coriander powder (धनिया पाउडर )- 1 tsp Dry Fenugreek leaves (कसूरी मेथी)- 1 tbsp Ginger (अदरक) - 1 tsp (paste) Garam Masala (गरम मसाला) - Less than 1/4 tsp Red chili powder (लाल मिर्च पाउडर) - 1/4 tsp Salt (नमक) - 1 tsp or to taste Direction : Getting Ready : 1. Take 300 grams paneer. Cut it in 1 inch square chunks. 1 capsicum, cut it into square chunks as well. 2. Take 3 tomatoes, 2 green chilies and 10 to 12 cashews grind them to make a fine paste. Making: 3. Preheat a pan and heat 2 to 3 tsp oil in it. place the paneer chunks in the pan. Flip and roast the chunks until little brown from all sides. Transfer the paneer pieces to a plate. 4. Drop the capsicum chunks in the pan and roast them until little crunchy. Transfer them to a separate plate. 5. For Masala heat 2 tbsp oil in a wok. Once heated splutter ½ tsp cumin seeds. When the seeds crackle, add 1 pinch asafoetida and bring flame to minimum.Add 1/3 tsp turmeric powder, 1 tsp coriander powder and 1 tbsp dry fenugreek leaves. 6. Add 1 tsp ginger paste and tomato-green chilly-cashew paste followed by ¼ tsp red chilly powder. Sauté the masala till oil starts leaving it edges. 7. Add 1 tsp salt, less than ¼ tsp garam masala and mix well. Add ½ cup water to the masala and mix well. Drop the roasted paneer and capsicum chunks to the masala. Mix everything well. 8. Add some coriander leaves as well. Cover and cook the sabzi in medium-low flame for 4 to 5 minutes so that paneer and capsicum absorb the spices rightly. 9. After 5 minutes, Give a nice stir to the sabzi and then transfer it to another bowl. Serving : 10. Mouth drooling and sumptuous kadai paneer is ready, garnish with some green coriander. Serve this tempting kadai paneer sabzi steaming hot with chapatti, parantha, naan or rice.This much quantity of sabzi is sufficient for 3 to 4 family members. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Poha Recipe, Steamed Poha, Bhap ke pohe, Street Style Poha, Indorie Poha, Street food Poha Ingredients: Flattened Rice (पोहा ) - 2 cup ( 150 gms ) Namkeen Sev (नमकीन सेव ) - 1/2 cup Roasted Peanuts (मूंगफली के दाने ) - 1/3 cup Coriander leaves(हरा धनिया ) - 1 to 2 tbsp (finely chopped) Curry Leaves (करी पत्ता ) - 15 to 20 Lemon (नींबू ) - 1 Turmeric Powder (हल्दी ) - Less than 1/4 tsp Oil (तेल ) - 1 tsp Sugar (चीनी ) - 2 tsp Salt (नमक) - More than 1/2 tsp or to taste Green chili (हरी मिर्च ) - 2 (finely chopped ) Black Mustard - (सरसों के दाने ) - 1/2 tsp Direction Getting Ready: 1. Take 2 cup poha of medium thickness in a mixing bowl. Wash and soak it, then drain out water. Wash again then drain water instantly.Do not keep the poha in water for long.Keep 1 tsp water, It helps poha to puff up. Making: 2. Add 2 tsp sugar, little more than 1/2 tsp salt, Less than 1/4 tsp turmeric powder. Mix all ingredients well. Add half a lemon's juice i.e 2 tsp juice to the poha, mix well.Keep it aside for 5 minutes,then stir it again. 3. After 5 minutes, Toss the poha with the spoon and spread it. 4. Take a vessel big enough to place the colander filled with poha. Fill the vessel with 2 to 2.5 cup water and heat it. Turn on flame and cover the vessel with lid, so that it boils up quickly. 5. Place the poha in a colander.Spread the poha in the colander.Place the poha filled colander in the vessel.Keep the flame medium. Cook the poha on medium flame for 10 minutes. After 10 minutes , poha is cooked and ready.Turn off flame.Take out the poha in a serving bowl. 6. For tempering, heat a tadka pan. Add 1 tsp oil, heat it up. When sufficiently hot, add 1/2 tsp mustard seeds, 15 to 20 chopped curry leaves, 2 finely chopped de seeded green chilies. Slightly roast them. Add tempering to poha and mix it. Take it out in a plate. Serving: 7. Yummy and healthy steamed Poha is ready.Sprinkle a little namkeen sev over it, some roasted peanuts and green coriander for garnishing.If you wish you can keep a lemon wedge too. Enjoy this easy recipe anytime. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Aloo Lachha Namkeen, also known as aloo chivda, batata chivda or Aaloo Ka Falari Chevda Ingredients Potatoes (आलू)- 4 (400 gms ) Peanuts (मूंगफली के दाने) – 1 cup ( 150 grams) Black pepper powder (काली मिर्च पाउडर) - ½ tsp Rock salt (सेन्धा नमक) – ¾ tsp Oil (तेल) – For frying Direction : Getting ready : 1. Take 4 (400 grams)potatoes then peel them. Making : 2. Take a grater with big pores. Add some water to a bowl then grate the potatoes. Likewise grate the remaining potatoes as well to make lachhas. 3. Rinse the lachhas in water thoroughly and take out in a sieve. Rinse again. There should not be any starch in them. 4. Take the lachhas over a sieve and drain the water out in the bowl. Clean them with the cloth as well to remove the water.Place lachhas over the cloth and clean. 5. To fry the lachhas heat a wok. Then pour oil for frying. To check if the oil is rightly hot ,either place your hand above the wok or drop a lachhas in oil. Make sure the oil is not too heated or too cool. 6. Place as many potato lachhas as possible. Let the froth settle and then stir them. Make sure you keep the flame medium-high. Once the froth settles down, stir it a little. Continue frying until they get crispy and there is slight change in color. 7. When the potato lachhas turn crispy, then take them out. Take another sieve and hold it above the wok so that excess oil drain back to it. Transfer these lachhas to another sieve so that remaining oil drains out as well to bowl kept below. Fry remaining potato lachhas as well. The lachas are fried and ready. It takes 5 to 6 minutes to fry them at once. 8. To fry the peanuts , take 1 cup peanuts Add them to the same wok. Stir constantly and continue frying until there is slight change in color. Once fried and ready drain them out with a sieve and let the extra oil drain back to the wok. Transfer it to a bowl. Serving : 9. Mix the lachhas and peanuts in a bowl. For making spices to it add 3/4 tsp sendha salt and 1/2 tsp black pepper powder to it. Mix them thoroughly. Crunchy and mouth drooling Lachhas namkeen is ready. Let it cool down completely and store in any container. Relish eating for up to a month or so.This namkeen can be prepared for any vrat. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Kesar Rasmalai Recipe, Instant and soft from milk Ingredients : Cow Milk (गाय का दूध ) - 1 lts (for chena ) Full cream (फुल क्रीम दूध ) - 1 ltr (for thickening milk ) Sugar (चीनी ) - 1.5 cup (300 gms) (for sugar syrup ) Sugar(चीनी ) - 1/2 cup (100 gms) (for thickening milk ) Saffron strands (केसर के धागे ) - 25 to 30 Green Cardamom (इलाइची ) - 4 Almonds (बादाम ) - 6 to 7 Cashews (काजू ) - 6 to 7 Pistachios (पिस्ता ) - 15 to 20 Lemon (नींबू ) - 2 How to make Kesar Rasmalai: 1. Take 1 litre cow milk for making chena. Take 1 litre full cream milk in another vessel. Turn on flame. Heat them up. 2. Take cashews, almonds and pistachios and chop them into small pieces. 3. Cut a lemon and extract its juice. approximately 2 tbsp lemon juice,Add 2 tbsp water to it. 4. Take Take a scoop of full cream milk from vessel and add it to the saffron strands ina small bowl. 5. To make cardamom powder grind the cardamoms and peel them. Making: 6. Once cow milk is boiled, turn off flame, keep on jali stand and let it cool for 3 minutes. Stir the milk in another vessel at every 2 to 3 minutes. Keep flame low. 7. Add lemon juice to cow milk and mix it.Then add some more lemon juice and mix it.Wait for a minute, then stir then again wait. Keep for a while, milk will curdle and become chena. 8.To strain chena, take a big mixing bowl,placed a strainer over it.Then place a clean cloth over it. Pour the milk into it. Lift the cloth from all sides and gather.Squeeze extra water from the chena with hands later. 9. As chena cools, squuze and drain out extra water. Then wash the chena with some cold water to wash off taste of lemon.Squeeze and drain off water again. Take out the chena in a plate. 10. Squash the chena for 4 to 5 minute until soft.Mash with both hands, press it until soft. Then add 1/2 tsp cornflour, mash again for 3 to 4 minutes until soft. Dough is ready. 11. Full cream milk turns dense, cook until 50% dense. Cook for a while. Add a little chopped, cashews,almonds and pistachio to it. Add saffron soaked milk and cardamom powder too. 12. To make sugar syrup, dd 1/2 cup sugar to a vessel, add 4 cup water to it.Turn on flame.Cook until sugar dissolves. 13. To make Rasmalai, break lump from chena and give it a round shape. Press and flatten like a peda then keep in plate.Prepare all likewise. 14. Once sugar syrup is boiling, lift chena and put into sugar syrup one by one. The boiling sugar syrup should keep boiling.Keep the flame high.Cover and cook it on high flame for 15 to 16 minutes.Occasionaly check it by lifting the lid. 15. Once the full cream milk is 50% dense in consistency, then add 1/2 cup sugar and cook until it dissolves. Then turn off flame. Let it cool. 16.When 15 minutes have pass, check if the rasmalai is soft and spongy. Once ready then Turn off flame. Place the rasmalai container over jali stand and let it cool. 17. Pour Thickened milk for rasmalai in a bowl,ake out the rasmalai from the suagr syrup, squeeze off extra sugar syrup and put it in milk bowl. Serving: 18. To serve it place the rasmalai in a platter,and then pour little milk over it.Garnish with a little pistachio shavings.You can keep Rasmalai in refrigerator and eat it for 2 days. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Banana Fry Recipe, jain raw banana sabzi,green banana Curry,raw banana stir fry recipe, Ingredient : Raw Banana (कच्चे केले ) - 3 ( 500 gms ) Oil (तेल ) - 2 to 3 tbsp Green Coriander (हरा धनिया ) - 2 to 3 tbsp ( finely chopped) Cumin (जीरा ) - 1/4 tsp Black Mustard Seeds (राई ) - 1/4 tsp Curry Leaves (करी पत्ते ) - 10 to 12 Asafoetida (हींगे ) - 1/2 pinch Turmeric powder (हल्दी पाउडर) - 1/2 tsp Red chili powder (लाल मिर्च पाउडर ) - 1/4 tsp Mango Powder (आमचूर ) - 1/4 tsp Coriander powder (धनिया पाउडर ) - 1 tsp Ginger paste (अदरक पेस्ट ) - 1/2 tsp Green Chili (हरी मिर्च ) - 2 ( finely chopped ) Salt (नमक ) - More than 1 tsp or to taste How To make Raw Banana Sabzi : 1. Take Green Bananas, remove the stalk from both ends. Remove the thick green peel. Cut it into pieces. 2. Put the pieces into water to prevent it from turning black. 3. To boil the bananas, Turn on flame. Heat water in a vessel, Add salt, turmeric powder. Mix it well. Cook until the bananas are soft.Check at regular intervals. 4. After 10 minutes, once they are boiled, turn off flame, Strain out the bananas from the water. 5. Heat a pan for making the sabzi. Add oil to it. Add black mustard seeds, cumin seeds. Reduce flame to prevent spices from browning. 6. Add curry leaves and asafoetida, finely chopped green chili, ginger paste. Slightly roast the spices. Add turmeric powder,coriander powder, slightly roast these. Now add the bananas.Put flame to medium. Add salt. 7. Add red chili powder. Add Mango powder, some finely chopped green coriander. Stir continuously and cook for 2 to 3 minutes. Turn off flame and take it out in a bowl. Serving : 8. Raw banana Dry Sabzi is ready to be relished. You can serve it with chapati , paratha , poori. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Moth beans recipe, Matki recipe, How to make moth dal recipe, moth dal in hindi, Matki Chi Usal Ingredients : Soaked Whole Moth (भीगी हुई मोठ ) - 1/2 cup ( 100 gms ) Tomato (टमाटर ) - 1 ( 100 gms) Ghee (घी ) - 2 to 3 tbsp Green Coriander (हरा धनिया ) - 2 to 3 tbsp (finely chopped ) Cumin seeds (जीरा ) - 1/2 tsp Asafoetida (हिंग ) - 1/2 pinch Turmeric powder (हल्दी पाउडर ) - 1/4 tsp Coriander powder (धनिया पाउडर ) - 1 tsp Red chili powder (लाल मिर्च पाउडर ) - 1/4 tsp Garam masala (गरम मसाला ) - Less than 1/4 tsp Green chilies (हरी मिर्च ) - 2 ( finely chopped) Ginger paste (अदरक पेस्ट ) - 1/2 tsp Salt (नमक ) - Less than 1 tsp or to taste Baking Soda (बेकिंग सोडा ) - 1 Pinch How to make Moth Dal : 1. Take cleaned washed Moth dal, soaked in water for upto 7 to 8 hours or overnight. 2. Add dal, add water to cooker, salt, turmeric powder, baking soda Boil dal in cooker until a single whistle. 3. For masala, pour ghee in a pan. Heat it then add cumin seeds. Reduce flame. Add asafoetida, turmeric powder,coriander powder, green chili, ginger paste. Slightly roast the spices. 4. Add tomato puree, followed by red chili powder. Roast the masala till ghee separates from it. 5. Once masala is ready, add dal from cooker to it. Add garam masala, green coriander and mix well.Cover and cook the dal for 2 minutes. Serving: 6. Take out the Yummy Moth dal in a bowl.Pour some ghee oer it and garnish with green coriander and ginger julienne. Have an enjoyable meal. Relish this dal with roti , Naan or rice. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


How to make Dahi or Curd at home - Thick curd recipe, dahi kaise jamayen, how to make dahi in hindi, how to make curd instantly, Click to read How to make Dahi at home in Hindi. Also known as How to make Curd or How to make Yogurt?


Sooji Vada, Semolina Vada, Rava vadalu or rava garelu is easy to make Crispy Sooji Vada Snack breakfast recipe. Ingredients Semolina – 1 cup Curd – ¾ cup (150 grams) Green coriander – 2 to 3 tbsp (finely chopped) Ginger – 1 inch (finely chopped) Green chili – 2 (finely chopped) Salt – ¾ tsp or to taste Baking soda – less than ¼ tsp Oil – for frying vadas Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


How to make Spring Roll Wrappers at home ? Ingredients: Plain flour (मैदा)- 1 cup (125 gms) Corn flour (कॉर्न फ्लोर) - 1/4 cup ( 20 gms) Oil (तेल) – 3 tbsp Salt (नमक) - 1/3 tsp 1. Take 1 cup ( 125 gms) refined flour in a bowl, Add 1/4 cup (20 gm) corn flour to it. Add 1/3 tsp salt and 3 tsp oil. Mix all the ingredients well. Add little quantity of water to knead a soft dough like that of a paratha. To knead this much quantity of dough, we used less than 1/2 cup of water. Knead the dough. Cover and keep the dough aside for 15 to 20 minutes to set. 2. After 20 minutes, the dough is also set and ready. Knead and smooth the dough for 2 to 3 minutes. Once the smooth and soft dough is ready. Break the lumps from the dough then make small dough balls and give them a round shape. Then press it and give it a shape of a peda. 3. To roll out the wrappers take a rolling board. Then Pick up a dough ball. Take a little dry refined flour, dust the dough ball with it and roll it out in a round shape with 3 to 4 inch diameter. Dust it again if it sticks to the rolling board. Once rolled out and ready, place it out on a plate. Likewise roll out all the pooris for wrappers. 4. Spread a little oil over the poori on all sides. Then sprinkle a little dry refined flour over it and spread it. Place one poori over another sticking the edges. Press them with hand and stick them. Lift and dust in dry refined flour and roll it out thin and big. Flip it and roll out as big a poori as you want the wrapper to be.Make sure you roll out the pooris from the sides. We have rolled it out thin in a diameter of 7 to 8 inch. 5. Heat the girdle and grease it with a little oil. Wipe out extra oil with a tissue and keep the flame very low. Once the girdle is hot, place the poori to roast and let it roast slightly from below. When poori is roasted from below and dark from above then flip it to slightly roast it from the other side. Rotate the poori with help of a tissue. Poori is roasted from the other side as well. 6. Place it out on a board and separate the wrappers. Open it from the joints. Transparent and thin wrappers are ready. Serving: 7. Thin wrappers are ready you can use them to make snack for parties. You can keep them in a polythene and keep it in fridge and prepare yummy and sumptuous snacks instantly for 3 to 4 days. You can make this wrapper in advance for any party as it will save the time and effort. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Karela Achari Masala, Bitter Gourd with Pickle Masala Ingredients Bitter Gourd (करेला ) - 250 gms Mustard oil (सरसों का तेल ) - 4 tbsp Cumin seeds (जीरा ) - 1/2 tsp Fenugreek seeds (मेथी ) - 1/2 tsp Mustard seeds (सरसों के दाने ) - 1/2 tsp Carom Seeds (अजवायन) - 1/2 tsp Asafoetida (हींग ) - 1/2 pinch Turmeric Powder (हल्दी पाउडर ) - 1/2 tsp Red chili powder (लाल मिर्च पाउडर ) - 1/2 tsp Dry mango powder (आमचूर पाउडर) - 3/4 tsp Coriander powder (धनिया पाउडर ) - 1.5 tsp Fennel powder (सौंफ पाउडर ) - 1.5 tsp Salt (नमक ) - 2 tsp (or to taste) Getting ready: 1. Wash the bitter gourds and pat dry. Take a karela, Cut and remove stalk from both sides. Cut in desired shape or into 1 to 1.5 inch pieces. 2. Put the bitter gourds in a bowl. Add 1 tsp salt to it and keep aside for 15 to 20 minutes. 3. After 20 minutes, to wash the bitter gourd, Pour water in a bowl and wash well. Wash again and keep the bitter gourd in the colande to steam further. Making: 4. Take a big vessel to place the colander, pour 1.5 to 2 cups of water.Turn on flame. Cover the water, so that it boils quickly. 5. When water boils, Place the colander over water.Cover and cook the bitter gourd on high flame for 5 minutes, then turn off flame. Press and check the gourds.Lift the colander up from the vessel. 6. For the masala, Turn on flame and heat a pan. Put 4 tbsp mustard oil in the pan. Once rightly hot , add cumin seeds, carom seeds, fenugreek seeds,mustard seeds. Recuce flame. Add asafoetida, turmeric powder, fennel powder, coriander powder. 7. Add pieces of bitter gourd to the masala, also add salt,red chili powder, dry mango powder. Stir and roast the bitter gourds well.Cover and cook it on low flame for 3 to 4 minutes. open lid and cook the bitter gourd for 3 to 4 minutes on low flame. Stir regularly.Then turn off flame, Bitter gourds are ready.Take them out in a plate. Serving: 8. Achari Karela are ready to be relished with chapati, paratha or rice.You can keep the Achari Karela in fridge and eat it for 5 to 6 days. Relish it anytime during supper. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Phool makhana kheer is a dessert that is often made during navratri fasting or vrat. Makhane ki Kheer, will definitely linger on your taste buds. Ingredients Milk – 1 litre (5 cups) Lotus seeds – 2 cups Sugar – 75 to 100 grams (less than ½ cup) Almonds – 8 to 10 Raisins – 1 tbsp Green cardamom – 6 to 7 Ghee – 1 tsp Directions Getting ready: 1. Start with chopping the lotus seed into 4 to 5 small pieces, place them in a bowl. Thinly slice the almonds. Stone grind the green cardamom into fine powder. Making: 2. Roast the lotus seeds in a pan with a tsp of ghee for 3 to 4 minutes by stirring constantly till they become light brown and then transfer on a plate. 3. Now place milk in a vessel to simmer. Add lotus seeds, almonds and raisins in the vessel as the milk starts boiling. Mix and cook the kheer in open till it becomes thick. 4.After 10 minutes, add sugar and crushed green cardamom to the kheer and mix thoroughly. Lotus seeds kheer is ready, turn off the flame and transfer it into a serving bowl. Serving: 5. Serve this luscious lotus seeds kheer anytime of the day.Try preparing this kheer when you are fasting. - Makhana Kheer Recipe Video by Nisha Madhulika


Kairi Chundo, Instant aam chunda, Kache Aam ka Chunda, Instant Raw Mango Chunda, कैरीचा छुंदा, Gulamba Recipe Ingredients: Raw Mango (कच्चे आम)- 3 (500 gms) Sugar (चीनी)- 1 Cup (250 gms) Finely Crumbled Jaggery (गुड़)- 1 Cup (250 gms) Red Chili Powder (लाल मिर्च पाउडर)- 1 tsp Garam Masala (गरम मसाला)- 1 tsp Roasted Cumin Powder (भुना जीरा पाउडर)- 1 tsp Turmeric Powder (हल्दी पाउडर)- ½ tsp Black Salt (नमक)- 1 tsp or to taste Salt (नमक)- ½ tsp or to taste Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Namakeen Mix, Jhal muri chanachur, bengali chanachur recipe, jhal chanachur recipe, how to make mix namkin, Namkeen Farsan Recipe Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


Pizza pockets tasty, cheese pockets, veg bread pocket, easy pocket bread, stuffed bread pocket recipes Ingredients : White Bread (वाइट ब्रेड ) – 8 slices Capsicum (शिमला मिर्च ) – ¼ cup (finely chopped ) Carrot (गाजर ) – ¼ cup (finely chopped) Sweet corn(स्वीट कौर्न ) – ¼ cup Tomato (टमाटर ) – 1 (finely chopped ) Mozzarella cheese ( मोज़रेल्ला चीज़ ) – ½ cup (grated) Tomato sauce (टोमाटो सौस) – 2 tbsp Oregano (ऑरेगैनो) – ½ tsp (or to taste) Salt (नमक ) – More than ½ tsp (or to taste) Ginger (अदरक ) – ½ inch piece (finely chopped) Refined flour (मैदा ) – 4 to 5 tbsp Oil (तेल ) – for frying How to make Bread Pizza Packet : 1. Take 4 to 5 tbsp refined flour, add water in small portions and prepare a thin paste from it. Add less than ¼ tsp salt to it.Mix well. 2. To prepare stuffing, Heat a pan, add 2 tsp oil to it, let the oil heat sufficiently,Add finely chopped ginger to the pan, then add carrot, capsicum, add sweet corn kernels. Stir ingredients well. Cook for 2 minutes while roasting it. 3. Also add 1 de seeded finely chopped tomato to it. Add ½ tsp salt or to taste, oregano, tomato sauce, mix it well. 4. Once the stuffing is ready, Place the stuffing on the jali stand. Let it cool. 5. Take 4 to 5 tbsp refined flour, Prepare a thin paste from it. Make sure the lumps dissolve. Add less than ¼ tsp salt to the paste. 6. Take bread slices, cut the corners, Put the bread on the rolling pin and roll it out. Roll all slices likewise. 7. When the stuffing cools down, add ½ cup grated mozzarella cheese to it and mix well. 8. Lift a bread slice, Place 1 to 1.5 tsp stuffing over the bread, leave little space on the edges to stick. Grease the edges with refined flour paste and press and stick the edges. Fill all the packets likewise and keep in a plate. 9. Put the oil to heat up, To reduce the absorption of oil coat the packet with the refined flour paste. Make a thin coating with a brush and put it to fry on medium hot oil. 10.Once the Bread Pizza Packets are fried and puff up , flip it. 11. Once golden brown from all sides , take it out. Hold the ladle on the edges of the wok, so that the extra oil drains back into the wok. Fry all the Bread pizza packets likewise. It takes 3 to 4 minutes to fry all pizza packets at once. Serving : 12. Yummy Bread pizza packets make an amazing snack.You can relish this amazing bread pizza packet with mustard sauce, tomato sauce, or any sauce of your choice. Subscribe for more recipes - For the Best recipes on YouTube, log onto - Find us on Facebook at - Visit my Hindi Website


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