Lychee Kheer Recipe

 

Generally litchi kheer is made usually during fasts. But it can also be made during festivals or whenever we feel like having something sweet. This kheer would be relished by the entire family. Its unique taste is irresistible.

Let’s start the procedure of making Litchi Kheer.

Ingredients to make Litchi Kheer

  • Litchi pulp – 1/2 pulp
  • Sugar – 1/2 cup
  • Rice – 1/4 cup (soaked)
  • Almonds – 4-5 (crushed)
  • Milk – 1/2 liter

How to cook Litchi Kheer

Firstly we will boil milk.  Pour milk into a kadai and turn on the gas.  Once the milk comes to boil, stir it with the help of spoon.  Meanwhile we will prepare litchi syrup.  Take 1/2 cup water and add sugar.  Wait till it melts.  Add litchi pulp and cook for 5-7 minutes on medium flame.  Litchi syrup is ready, take it off from flame and keep aside.

Add little water to mixture grinder, put rice and grind coarsely.  Add grinned rice to boiling rice.  Cook till rice gets soft and tender.  Keep stirring.

When rice is boiled, add litchi juice and keep stirring for 2-3 minutes.  Cook on high flame. Mix litchi syrup only when rice is cooked properly.

Litchi kheer is now ready, turn off the gas.  Pour the kheer in a bowl.  Garnish with chopped almonds or pistachios.

Serves – 3 to 4
cooking time – 30 minutes

 

Karela Pyaz Recipe

 

We often prepare bitter gourd but today we will prepare it differently.  Bitter gourds have a bitter taste still we like to eat them.  It is prepared in a way that its bitter taste converts into unique flavor.  After savoring this dish, you will strike off bitter gourds from your ‘do not like’ list.

Let’s start with the procedure of making Bitter Onion Recipe

Ingredients for Bitter Gourd Onions (Karela Pyaz)

  • Bitter gourd (karela) – 200 gram (sliced)
  • Onions – 2 (sliced)
  • Tomato – 1 (chopped)
  • Coriander powder- 1 tsp
  • Red chilly powder – 1/2 tsp
  • Mango powder (aamchur) – 1 tsp
  • Heeng (asafoetida) – 1 pinch
  • Turmeric powder – 1 pinch
  • Green chilly – 2 (chopped )
  • Coriander leaf – 1 tbsp (chopped)
  • Salt – as pr your taste

How to cook Bitter Gourd Onions (Karela Pyaz)

Preheat a pan with oil.  Add chopped green chilies, sliced onions, pinch of turmeric powder and salt.  Sauté it for few seconds and add sliced bitter gourd.  Mix well.  Add red chilly powder and mango powder (instead of aamchur can use pomegranate powder) to the bitter gourd.

After mixing all ingredients, cover the pan and cook for 5-7 minutes on medium flame.  Keep checking occasionally.

Check whether bitter gourd is cooked or not.  Add chopped tomatoes, coriander powder and heeng (asafoetida).  Mix them nicely.  Cover it and cook it for 1 min.

Bitter Gourd onions are now ready, take out in a bowl.  Garnish with chopped coriander leaves.  Serve with rice or chapatti.

Suggestion:

To reduce the bitterness of bitter gourd soak them in turmeric and salted water for one hour.

 

Hara Bhara Kabab Recipe

 

Hara Bhara Kabab is a tried and tested recipe for one of the most popular vegetarian kabab in the world.  It has vitamin E and folic acid rich spinach.  This recipe is a pure vegetarian kabab recipe full of aromatic spices, healthy ingredients and mind boggling taste.  It can be enjoyed with green coriander chutney.

Let’s start with the procedure of making Hara Bhara Kabab

Ingredients for Hara Bhara Kabab

  • Spinach – 1 cup
  • Potatoes – 3 medium (boiled)
  • Green peas – 1/2 cup (boiled)
  • Ginger – 1 tsp (grated)
  • Green chilies – 2-3 (chopped)
  • Lemon juice – 1/2 cup
  • Red chilly powder – 1/2 tsp
  • Coriander powder- 1 tsp
  • Salt – as per your taste

How to make Hara Bhara Kabab

Firstly we will mix all ingredients.  Take a bowl, add boiled peas, spinach, boiled potatoes and mash them with your hands.  Also add green chilies, ginger, coriander powder, lemon juice, red chilly powder and salt.  Mix them nicely.  Mixture is ready.

Now we will prepare balls out of this mixture.  Take little amount of mixture (lemon size) in your hand and press it very gently with help of your palm.  We can also add any vegetables we prefer eating in the mixture.  Prepare all balls like wise.  Coat all the balls with bread crumbs to add crispiness to the kabab rolls.  We can also use rice flour also.

Now preheat a pan to shallow fry all the kabab balls.  Put 2-3 tsp oil in a pan, place kabab rolls in the pan and fry them till golden brown on medium flame.  Prepare all kabab balls like wise.

Hara Bhara Kabab is ready, serve with tomato sauce or green coriander chutney.

 

Dal Fry Recipe

 

Simple and tasty is all that can be said about this dish. It is one of the most popular recipes in the Punjabi menu. To enrich its taste it is tempered with various spices. It is moderately spiced north Indian dal consisting of moong dal. Dal Fry taste best when it is served with jeera rice.

Let’s start with the procedure of making Dal Fry

Ingredients for Dal Fry

  • Moong dal – 1/2 cup
  • Tomato – 1 (chopped)
  • Onion – 1 (chopped)
  • Ginger -Garlic paste- 1 tsp
  • Coriander – 1 tbsp
  • Cumin seeds – 1/2 tsp
  • Turmeric powder – 1 pinch
  • Salt – as per your taste
  • Red chilly powder – 1/2 tsp

How to cook Dal fry

Firstly we will boil our dal.  Put one cup of water in a pressure cooker, add dal, salt and pinch of turmeric powder.  Mix well. For 1/2 dal we are using 1 cup of water.  Cook dal on high flame for one simmer, after it simmer’s once turn off the gas and let the steam escape.

Meanwhile prepare tadka for the dal in another pan.  Heat oil, add cumin seeds, when it crackles add ginger garlic paste and chopped onion.  Sauté them for 2 min till onions turn little brown (can use chopped ginger or garlic instead of paste).  Keep stirring and later add tomatoes.

Cook the tadka on medium flame.  Sauté it till oil starts separating.  Add turmeric powder and 1/2 tsp of red chili powder.  Cook it for few sec.  Tadka is ready.

Open pressure cooker, if water is completely absorbed, add half cup water.  Keep it on medium flame, add tadka and salt.  Mix well.  Cook for 5-7 min on medium flame.

Dal is ready.  Take it out in a bowl.  Garnish it with some chopped coriander leaves. Serve hot with rice or chapatti.

 

Rajma Fried Rice

 

We often eat veg pulav or tomato/coconut/lemon rice.  Today we will prepare rajma fried rice.  Rajma (kidney beans) is one of the most loved Punjabi vegetarian dishes and it goes best with boiled rice.  This makes delicious one – pot meal.

Let’s start with the procedure of Rajma Fried Rice

Ingredients for Rajma (kidney Bean) Fried Rice

  • Basmati rice – 1 cup
  • Rajma beans – 1/2 cup (soaked overnight)
  • Green chilies – 1-2
  • Ginger – 1/2 tbsp (chopped)
  • Garlic clove – 4-5
  • Mint leaves – 2 tbsp
  • Coriander leaves – 2 tbsp
  • Onion – 1/2 cup (chopped)
  • Tomato – 1/2 cup
  • Cumin powder – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Red chilly powder – 1 tsp
  • Salt – as per your taste

How to prepare Rajma (Kidney Beans) Fried Rice

Firstly we will boil rajma beans soaked overnight.  Take 2 cup of water in a pressure cooker; add rajma beans and some salt.  Cook rajma on high flame for one simmer.  After one simmer, reduce the flame and cook it for 10 -15 minutes.
Now we will prepare our rice in another pan.  Take correct amount of water to boil rice. Add 2-3 cloves, 1 cinnamon stick and 1 cardamom.  Now we will add our rice in the water. (Use of cloves, cinnamon and cardamom is not mandatory. They are used to enhance the flavor).  Cover the pan and cook it on medium flame.

Meanwhile we will prepare our masala.  Take a mixer grinder; add coriander leaves, and mint leaves, chopped ginger, chopped garlic and two green chilies.   Add 1/2 or 1 tsp water because we need a very thick paste.  Paste is ready, keep it aside.

Now check whether rice are cooked or not.  Do not over cook our rice.  When rice is boiled properly, drain the extra water.  Drain the water by using a sieve.  Place all the drained rice on a plate to cool them down.

After cooking the rajma beans for 10- 15 minutes, drain the water.
Now we will fry our all masala.  Heat 1 tbsp of oil in a pan, spread it evenly.  Add cumin seeds, chopped onions and some salt.  Sauté it, add chopped tomatoes. Sauté it for 1 minute till onions become light brown in color.  Keep stirring.

When onions are cooked, add green masala and mix it nicely.  Add cumin powder, garam masala powder, red chilly powder as per your taste and salt.  Mix them nicely.  On low flame, sauté it for few minutes.  If the masala is sticking to your pan, sprinkle drops of water.

Add rice and rajma beans in the masala, mix them very gently.  Cook it on medium flame for 4-5 minutes.

Rajma fried rice are ready. Serve hot.

Rajma Pakodas Recipe

 

If you are tired of typical rajma chawal, don’t lose heart, the rajma beans can be used to prepare crispy, delicious and yummy pakoras.  It can be used to fill your tea time with taste and enthusiasm. Making rajma pakoras is very easy.  Just fallow this recipe.

Let’s start with the procedure of making Rajma Pakora.

Ingredients for Rajma Pakora

  • Rajma – 1 cup (soaked overnight)
  • Tomato – 1 (chopped)
  • Onion – 1 (chopped)
  • Green chilies – 2 (chopped)
  • Coriander leaves – 1 tbsp (chopped)
  • Red chilly powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Salt – as per your taste
  • Lemon – 1/2

How to cook Rajma Pakora

Firstly, boil the soaked rajma beans.  Take a pressure cooker, add two cup of water and soaked rajma beans and some salt.  Cover and cook for one simmer (whistle) on high flame. After it simmers’s one reduce the flame and cook it for 10-15 minutes.

After cooking for 10-15 minutes check whether rajma beans are cooked or not.  Drain the water let them cool down.

Now we will mix our all ingredients in the bowl.  Mash rajma beans with our hands or spoon finely, add chopped onions, chopped tomatoes, chopped green chilies, chopped coriander, garam masala powder, red chilly powder as per your taste, coriander powder, salt and lemon juice.  Mix them all nicely.
Mixture is ready.  Let’s make balls out of it.  Take a little amount of mixture (lemon size) in your hand and make a ball of it.  Prepare all balls like wise.

Now deep fry all the balls.  Heat enough oil in a pan and place balls one by one in a pan.  Fry till they turn golden brown in color.  Fry oil pakoras like wise.

Rajma pakora is ready.  Serve with tomato sauce or green coriander chutney.

 

Chili Potatoes Recipe

Chilly potatoes are becoming one of the most favorite Indo -Chinese recipes. Kids love eating chilly potatoes. Chilly potatoes can be prepared with gravy or without gravy. If you are lover of eating spicy then make chilly potato without gravy. Chilly potato or spicy chilly potato preparation can be served as starter.

Let’s start with the procedure of preparing Chilly Potato.

Ingredients for Chilly Potato

  • Potato – 2 cup (sliced thinly)
  • Corn flour – 1 cup
  • Capsicum – ½ (chopped)
  • Green coriander leaves – ½ cup (finely chopped)
  • Red chilly flakes – 1 tsp
  • Garlic – 1 tsp (chopped)
  • Onion – ½ cup (chopped)
  • White vinegar – 2 tsp
  • Tomato ketchup – 1 tbsp
  • Salt – as per taste

How to make Chilly Potato

Firstly marinate potato slices with corn flour. For this corn flour in a big bowl and add little water at a time and stir until all lumps get dissolved. Don’t add too much of water, the mixture should be thick so that all potato slices get coated nicely. All purpose flour or rice flour can also be used for marinating the potatoes.

Now add some slat and potato slices in the corn flour mixture and mix nicely until all potato slices get coated nicely. Cover it and keep it aside for ½ hour.

Now fry the marinated potatoes. Take pan and add oil in it. When oil is hot gently place potatoes in the pan and cook until they get little brown color. Like wise fry rest of the potatoes. Take them out in a plate covered with kitchen paper or tissue paper.

Now take some oil in a pan. When oil is hot; add chopped garlic, chopped onion, chopped capsicum, salt. Sauté for few minutes until onions and capsicum become tender and soft. Now add fried potatoes, soya sauce, vinegar and tomato sauce. Mix them nicely. Now sprinkle some chilly flakes as per your taste and coriander leaves. Sauté it for few seconds. Take them out in a plate.

Garnish with more coriander leaves. Serve with chilly sauce or tomato sauce and enjoy eating.

Gobi Pakora Recipe | Cauliflower (Gobi) Pakora Recipe

Delicious and hot pakora’s made by dipping cauliflower florets in a batter of besan or rice four or corn flour with a pinch o various spices. Gobi pakora is a mouthwatering Indian snacks or appetizer. Gobi pakora’s taste divine with the evening tea or coffee. Making Gobi pakora’s is very easy. In southern India they are known as bhajji.

Let’s start with the procedure of making Gobi Pakora

Ingredients for making Gobi Pakora

  • Cauliflower florets – 2 cup (boiled)
  • Gram flour – 1 cup
  • Carom seeds – 1 tsp
  • Red chilly powder – ½ tsp
  • Turmeric powder – 1 pinch
  • Salt – as per taste

How to make Gobi Pakora

Mix all ingredients in a big bowl. Add gram flour, carom seeds, red chilly powder, turmeric powder and salt. Add little water at a time and stir until all lumps get dissolved. Make bit thick batter so that the florets get coated nicely.

Now add all cauliflower florets in the batter. Mix them nicely until they get coated or marinated with the batter. Keep them aside for 10-15 minutes or fry them directly.

Take a pan and add oil in it. When oil is hot, gently place marinated cauliflower florets in the pan one by one and fry until they get golden brown color. Take the fried pakora’s out in plate covered with kitchen paper or tissue paper. Like wise fry rest of the pakora’s as well.

Gobi pakora is ready. Serve with green coriander chutney or mint chutney or tomato sauce.

Rice Pakora Recipe

Rice is often cooked in our home but have you ever tried making rice pakora’s. Rice pakora’s are very awesome in taste. Cook rice separately or used leftover rice for making rice pakora’s. Supper snack option just got healthier and tastier with crispy rice pakora’s recipe. Try making this crispy, deep fired gram flour coated rice pakora’s today and surely you will like it. This recipe can be cooked in minutes if you have prepared rice in hands.

Let’s start with the procedure of making Rice Pakora’s.

Ingredients for Rice Pakora

  • Rice – 2 cup (cooked)
  • Gram flour – ½ cup
  • Coriander leaves – 1 tbsp (chopped)
  • Green chilly – 2 (chopped)
  • Mango powder – 1 tsp
  • Coriander powder – ½ tsp
  • Red chilly powder – ½ tsp
  • Turmeric powder – 1 pinch
  • Salt – as per taste
  • Ginger paste – 1 tsp

How to make Rice Pakora’s

For making rice pakora’s mix all ingredients nicely. For this take a big bowl an add cooked rice, chopped green chilies, chopped coriander leaves, mango powder, coriander powder, red chilly powder, turmeric powder, salt, ginger paste and gram flour. Mix them nicely.

If the mixture tends to be dried then add 1-2 tsp of water. The mixture or making pakora’s is ready. Now make small balls from the mixture. Meanwhile heat oil in a pan.

Take little amount of mixture (lemon size) in your hand and give it a round shape or any shape you desire. Like wise make all balls. When oil is hot, gently place the balls by one by or as many as possible at a time in the pan. Reduce the flame to low and fry balls until they get golden brown color.

Like wise fry all pakora balls. Take them out in a plate covered with kitchen paper or tissue paper so that all the excess oil gets soaked up. Rice pakora’s are ready.

Crispy and crunchy rice pakora’s are ready. Serve hot with mint chutney or coriander chutney or tomato ketchup.

Suggestion:

This recipe can be prepared with freshly cooked rice. Avoid using fresh hot rice for making pakora’s.

Nutrela Cutlet Recipes

Nutrela cutlets are a nutritious snack recipe. It is a good way to stuff some protein. Nutrela cutlets are prepared with Nutrela high protein soya granules or chunks. The best part of this recipe is that the left over cutlets can be used in curry and can be served as main course mal. It is a super quick snack which can be served in morning breakfast or a starter or during supper. Kids will love eating this recipe.

Let’s start with the procedure of making Nutrela Cutlets.

Ingredients for Nutrela Cutlets

  • Nutrela – 1 cup (boiled)
  • Onion – 1 medium size (chopped)
  • Potato – 1 cup (boiled and mashed)
  • Red chilly powder – ½ tsp
  • Garam masala powder – ½ tsp
  • Coriander powder – ½ tsp
  • Mango powder – ½ tsp
  • Bread crumbs – 2 cup
  • Coriander leaves – ½ cup (chopped)
  • Salt – as per taste

How to make Nutrela Cutlets

For making Nutrela cutlets mix all ingredients nicely. For this take a big bowl and add boiled Nutrela after squeezing all excess water from them, now mash them nicely with your hands. Also add mashed potatoes, chopped coriander leaves, chopped onion, coriander powder, garam masala powder, mango powder, some salt, and pinch of red chilly powder. Mix them nicely.

If the mixture tends to be little moist then sauté it for few minutes in a pan until all water gets evaporated. Now make balls from the mixture. Meanwhile heat oil in pan.

Take little amount (lemon size) in your hand and roll it giving it a round shape. With your palm flatten the ball slightly giving it a shape of cutlet or any shape you desire. Coat it with bread crumbs. Soya chunks can be used instead of bread crumbs for coating. Like wise prepare all balls.

Preheat a pan and add 2-3 tbsp in a pan. When oil gets hot, gently place the cutlets in the pan and shallow fry them until they golden brown color. Like wise fry all cutlets. Take them out in a saucer covered with kitchen paper or tissue paper so that all excess oil gets drained out.

Crispy and crunchy Nutrela cutlets are ready. Serve hot with mint chutney or coriander chutney or tomato ketchup and enjoy eating.

Suggestion:

To make Nutrela cutlets more nutritious you can add any vegetable of your choice. Finely chop them and add directly or sauté for few minutes in a pan.

These cutlets can also be deep fired.