Raw Papaya Kabab|Veg Kabab Recipe|कच्चे पपीते के टेस्टी कबाब

Hello Everyone

Hope you all are doing good.

Today I am sharing a recipe of Raw Papaya Kabab/Veg Kabab.

We will prepare these kababs with easily available ingredients, so you don’t need too many things to prepare these.

Whenever you have guests coming in, please prepare these kababs and keep them ready in refrigerator and at the the time of serving just fry them and serve.

So let’s start the recipe

Serving – 2 people

Step by step video guide to prepare Raw Papaya Kabab

Ingredients

1) Raw Papaya – 1 bowl( Peeled and grated)

2) Boiled Potatoes-2 (Mashed)

3) Besan/Gram Flour – 1/2 bowl

4) Onion – 1 small( Finely chopped)

5) Green Chilly -1( Finely Chopped)

6) Ginger Garlic Paste – 1/2 teaspoon

7)Cornflour- 1 tablespoon

8)Chat Masala Powder – 1 teaspoon

9) Garam Masala Powder – 1/2 teaspoon

10)Red Chilly Powder – 1/2 teaspoon

11) Salt

12) Oil

13) Soya Nuggets- 1 cup( Powdered)

14) Ghee – 1 teaspoon

Note : You can use bread crumbs instead of soya nugget powder

Recipe-

1) Peel raw papaya and clean it from inside by removing its seeds. Now please grate papaya using grater.

2) Please dry roast besan/gram flour on low flame, till nice roasted aroma of besan starts to come and its color changes a bit.Keep it aside.

3) Take a pan and add 1 teaspoon of oil and saute raw grated papaya for 2- 3 mins till the raw flavor of papaya goes away and keep it for cooling.

4) In a mixing bowl add papaya, mashed potatoes and onion and green chilli and ginger garlic paste.

5

) Mix it well and now add chat masala powder, garam masala powder and red chilly powder to the papaya mixture and mix well.

6) Add roasted gram flour to the papaya mixture and with hands nicely mix everything.

Note: We are using gram flour for binding. If you don’t want to use besan, you can use bread crumbs instead.

7) Add salt to taste and 1 teaspoon ghee and mix everything nicely with hands.

8) Take cornflour and prepare batter by adding little water at a time.

9) Now prepare kababs with hands, as shown in image. Dip kabab in the cornflour batter and coat it with soya nuggets powder properly on all sides.

10) Similar manner prepare all the kababs and keep in the refrigerator for 10- 15 mins.

11) After 15 mins, please add oil for shallow frying in a pan.

12) When the oil is hot, place kabab in the oil and make the gas flame low, after placing kabab.

13) Fry kababs on low flame, till they are crisp on both the sides.

14) Serve the kababs with green chutney or tomato ketchup.

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Chilli Cheese Garlic Paratha|ऐसा टेस्टी पराठा बनाए गेहूं के आटे से जो पहले कभी ना खाया होगा

Hello Friends

How are you all doing? Hope you all are doing well.

Today I am sharing a very easy and quick recipe with you.

Specially on the days, when we feel a bit lazy to cook, we can quickly prepare this recipe.

Chilli Cheese Garlic Parathas taste so yummy, that it will be loved by your family members.

Let’s start the recipe.

Serving – 1 person

Step by step video guide for preparing Chilli Cheese Garlic Paratha

Ingredients

Wheat Flour – 1 bowl

Pizza Cheese – 1/2 bowl

Green Capsicum/Shima Mirch- 1/4 bowl (Finely chopped)

Green Chilly – 1(finely chopped)

Coriander Leaves – 2 teaspoons(Chopped)

Garlic Chopped – 1 teaspoon

Salt

Oil/butter/ghee

Black Pepper Powder/Kali Mirch- 1/4 teaspoon

Recipe

1) Knead a soft dough using wheat flour and little water at a time and keep aside.

2) Take a mixing bowl and add cheese, chopped capsicum, finely chopped Green Chilly and garlic.

3) Please add garlic, coriander leaves and mix well.

4) Now please add black pepper powder and salt as per your taste and mix everything well and keep aside.

5) Now take the big wheat flour dough ball(prepared in above step) and roll it out a bit using dry flour.

6) Now please add cheese filling nicely in the dough and close the rolled out dough properly with fingers, as shown in image.

7) Press the dough with hands softly, so that the filling is spread evenly.

8) Now please roll out circle shape paratha using dry flour.

9) If your filling is coming out of the paratha, then please sprinkle little dry flour on top of that and roll it out further.

Note: Rolled out paratha should not be very thin.

10) Place the paratha on the hot tawa.

11) Apply oil/butter or ghee on the top of paratha and flip the paratha.

12) Now apply oil on the other side of the paratha.

13) Cook Paratha till it is crisp on both the sides.

14) Enjoy Chilli Cheese Garlic paratha with tomato sauce.

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Makhmali Kofte|मुंह में घुल जाने वाले रेस्तरां स्टाइल कोफ्ते|Super Soft Kofte without use of cream

Hello Friends,

Welcome to my blog

How are you all doing? Hope you are doing well.

Today I am sharing an easy and yummy recipe of Makhmali Kofte.

Crispy potato balls dipped in velvety, creamy tomato gravy..mmm…

Whenever you have guests coming in, please prepare and serve this recipe and they will love it for sure.

Friends also we will not be using any cream in this recipe and yet it will be creamy.

So let’s start the recipe.

Step by step video guide to prepare Makhmali Kofte

Serving – 4 to 5 people

Ingredients

Onion – 2(roughly chopped)

Tomatoes – 4(roughly chopped)

Garlic – 12 pods (peeled and chopped)

Ginger – 1 inch(chopped)

Cashews – 10

Potatoes- 3 (boiled and mashed)

All purpose flour/maida – 3 tablespoons

Butter – 2 teaspoons

Red Chilly Powder- 1 teaspoon

Turmeric Powder- 1/4 teaspoon

Coriander Powder- 1 teaspoon

Garam Masala Powder – 1/2 teaspoon

Cumin Seeds/ jeera – 1 teaspoon

Kasuri methi – for garnishing

Milk – 1/2 cup

Recipe

1) Takes boiled and mashed potatoes and add salt as per taste and red chilly powder to the mashed potatoes. Mix well.

2

) Take a mixing bowl and add 3 tablespoons of all purpose flour/maida to it.

3) Now using maida and little water at a time, prepare the batter. Stir continously as you add water.They should be no lumps in the batter.

4) Now add 1/4 teaspoon Salt to the maida batter and mix well.

The batter should not be of very thin or thick consistency.

5) Now in a pan take oil for frying.

6) Prepare small ball of potato mix and dip it in maida batter and coat batter properly on the potato ball.

7) When oil is hot, place the kofta ball in the oil. Place the kofta ball when gas flame is high and after placing kofta fry it on low flame.

8) Fry it the kofta balls are light golden in color.

9) Fry all the kofta balls and keep aside. With the mentioned quantity, you can prepare 11 koftas.

10) Now take a pan and add a teaspoon of butter and a 2 teaspoons of oil to it.

11) Add cumin seeds to the oil. Once it starts to splutter, add ginger and garlic to the pan and saute for a minute or two.

12) Now add Cashews and fry it for a minute.

13) Add onions to the pan and saute it till the onions are light pink in color.

14) Now add tomatoes and add red chilly powder,turmeric powder,coriander powder,salt and garam masala powder to the pan.Mix well.

15) Add about 1 tablespoon water to the pan and cover the pan and let tomatoes cook till they are mushy.

16) After 5 mins tomatoes will be cooked and mushy. Now keep it for cooling.

17) After it has properly cooled down, please add it to the grinder and make a fine paste.

Please don’t add any water while grinding.

18) Now take a pan and add a teaspoon butter and a teaspoon of oil to it. Add half a teaspoon of red chilly powder. Red Chilly powder is added just to add color to the gravy.

19) Pour the fine paste prepared in above step to the oil.

20) Mix well and cover the pan and let the gravy cook on low flame for 5 to 10 mins.

21) After 5 to 10 mins gravy is cooked, at this stage please add half a cup of milk to the gravy. Add little milk at a time and stir continously.

22) Now add 1 cup water to the grave and let it cook for next 5 mins in a covered pan.

23) After 5 mins close the gas stove and add kasoori methi to the gravy.

24) Please do not add koftas to the gravy. Whenever you want to serve just warm the gravy and pour over the koftas.

Hope you like my recipe.

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होटल जेसा टेस्टी सांभर|Hotel Sambhar Recipe|Sambhar Recipe|How to make Vegetable Sambhar

Hello Friends

Welcome to my new blog.

Today I am sharing the recipe of South Indian specialty, Sambhar.

Sambhar can be enjoyed with idli,dosa or rice.

Different states have different styles of preparing sambhar.

While in Karnataka it is a bit sweet, in Tamil Nadu it is a bit more on tangy side.

You can add different vegetables of your choice in the sambhar.

So let’s start the recipe.

Step by step video guide to prepare sambhar

Ingredients –

Arhar dal/Toor dal – 1 big bowl

Drumsticks- 1 bowl (cut)

Bottlegourd/Lauki-1 bowl (peeled and cut into small cubes)

Ladysfinger/bhindi- 5 to 6(cut into thin pieces)

Tomato – 2 big

Onion – 1 medium

Garlic/Lehsun – 4-6 pods(peeled)

Ginger – 1/2 inch

Red Chilly Powder – 1/2 teaspoon

Turmeric Powder – 1/2 teaspoon

Sambhar Masala Powder – 2 and half teaspoons

Tarmarind/ Imli – 1 small piece

Ghee/Oil

Mustard Seeds – 1 teaspoon

Curry Leaves – 4 to 5

Dry Red Chilly – 2

Asafoetida/hing

Salt

Recipe –

1) Clean and soak Arhar Dal/Toor Dal for half n hr.

2) In a pressure cooker add dal and water ( water should be 2 times the quantity of dal).

3) Cut onion into thin slices and add to the pressure cooker.

4) Cut and add tomatoes to the grinder. now add garlic and ginger to the grinder and make fine paste.

5) Add the fine paste(prepared in above step) to the pressure cooker.

6) Add a pinch of Asafoetida/hing to the cooker. Now add turmeric, red chilly powder and salt( as per taste) to the cooker.

7) Add bottel gourd pieces and 1 teaspoon ghee to the cooker.

Note- you can add any vegetable of your choice.

8) Close and keep cooker on gas stove. Let one whistle come on high flame and 4 to 5 whistles on low flame.

9) Meanwhile soak tarmarind/imli in warm water.

10) Take a pan and add 1 tablespoon oil in it.

11) When oil is hot add a pinch of asafoetida, mustard seeds, curry leaves and dry red chilly to the oil and saute.

12) Now add ladiesfinger to the pan and saute till it is fried a bit.

13) Add Drumsticks to the pan and saute.

14) Now add tarmarind water to the pan and let one boil come.

15) Add sambhar masala powder to the pan and mix well.

16) Add half a bowl of water to the pan and cover the pan.

17) Let it simmer till the vegetables in the pan are cooked properly.

18) Mash the cooked arhar dal roughly with the help of the masher.

19) Once vegetables are cooked properly, add the dal to the pan and let it boil.

20) Adjust salt as per your taste and let the sambhar simmer for another 15 mins.

21) After 15 mins add green coriander leaves to the sambhar.

22) Mix it well and let it simmer for another 5 mins.

23) Serve the hot sambhar with Idli, Dosa or Rice.

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Suji Idli Recipe| Super Soft Spongy Instant Idly|No ferment instant idli

Hi Friends

Welcome to my new blog

Today I am sharing a very quick and tasty breakfast recipe.

Idly is eaten as a breakfast, usually in the South Indian family.

This is the instant idly recipe, that requires no fermentation.

Please do give this recipe a try and let me know, if you like it.

Serving- 12 Idlis

Step by step video guide to prepare Instant Sooji Idli

Ingredients

Sooji/Samolina – 1 big bowl

Curd – 1 big bowl

Water – 1 big bowl

Ghee – 1 teaspoon

Note – Quantity of soojo,curd and water should be same.

Eno – 1 teaspoon

Salt as per taste

For Coconut Chutney-

Fresh Coconut- 1 bowl

Peanuts- 1 tablespoon

Tarmarind/ Imli – 1 small piece

Green chilly – 1

Water for grinding

Ghee – 1 teaspoon

Mustard Seeds/ rai- 1 teaspoon

Curry Leaves – 3 -4

Asafoetida/hing- 1 pinch

Dry Red Chilly -1

Recipe –

1) Take a mixing bowl and add sooji/samolina, curd and water and mix well.

2) Cover the bowl and keep it for resting for about 30 mins.

3) After 30 mins give sooji mixture a stir.

4) Grease all the idli plates with butter/ghee or oil.

5) Add salt to the sooji mixture and mix. Keep Idli cooker/ steamer with water on a medium flame.

6) Add 1 teaspoon eno(non flavored) to the sooji mixture. Add 1 teaspoon water on eno to activate.

7) Give it a slight stir and add batter to the idli plates.

Note- After adding eno, immediately keep idlis for steaming.

8) Put idli plates in the idli cooker/ steamer and let them steam for about 10- 15 mins on medium flame.

9) Meanwhile take fresh coconut, add peanuts, salt, tarmarind and green chilly to a grinder and make a fine paste using water.

1

0) Now keep a pan on gas stove and add a teaspoon ghee.

11) Add Asafoetida/hing, mustard seeds, curry leaves and dry red chilly to the ghee. Once mustard seeds start to splutter. Add tempering to the chutney paste, made in above step.

12) After 15 mins, take out idli plates and let it cool for a minute or two.

13) Once idlis are cooled a bit, take it out of the idli plates using spoon.

Note- If you want to take out idlis nicely from the idli plates then let idlis cool a bit.

14) Serve idlis with Chutney and sprinkle little ghee on them.

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Instant Rava Uttapam|Sooji Uttapam|Sooji Cheela|Samolina

Hi friends,

Welcome to my blog.

Today I am sharing with you all another easy and quick breakfast recipe.

Please do try this recipe and give your valuable comments/reviews.

So let’s start the recipe.

Serving – 5 Uttapams

Step by step video guide for preparing Instant Rava Uttapam

Ingredients-

Sooji Rava – 1 big bowl

Curd – 1 big bowl ( same as sooji quantity)

Water – 1 big bowl ( same as sooji quantity)
Cumin Powder/Jeera Powder – 1 teaspoon

Onion -1

Capsicum- 1 small

Green Chilly – 2

Red Chilly Powder – 1/2 teaspoon

Salt

Oil

Recipe –

1) Take a mixing bowl and add sooji and curd and mix.

Note – In case curd is sour, use only half the quantity of curd

2) Add water and mix nicely, so that there are no lumps.

3) Cover the bowl and keep aside for 30 mins.

4) After half n hr, open the bowl and add water ( if required) to make batter like consistency.

5) Meanwhile chop onion, capsicum and green chilly and keep aside.

6) Add cumin powder, red chilly powder and salt to the batter.

7) Once tawa is hot, add 2 small ladles of batter on the tawa and spread a little as shown in image.

8) Spread onion, capsicum and green chilly on the dosa and cover tawa.

9) After a minute open tawa and flip the Uttapam. Be careful while flipping Uttapam, else it break.

10) Spread oil on top of tawa.

11) Let it cook, till it is crisp from both the sides.

12) Serve Uttapam with tomato ketchup or sauce of your choice.

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Baingan bharta recipe|बेंगन का भर्ता|roasted eggplant recipe|dhaba style baingan bharta

Hi friends,

Welcome to my blog.

Today I am sharing my grandmother’s traditional Baingan bharta recipe.

Enjoy it with bhakris and green chutney.

So without wasting any time, let’s start.

Serving – 3 people

Step by step video guide to prepare baingan bharta

Ingredients-

Baigan/Eggplant – 500 grms

Peas/Matar – 1 tablespoon (optional)

Onion- 3

Tomato – 3

Red Chilly Powder – 1 teaspoon

Green Chilly- 2 slit

Salt

Garam masala – 1/2 teaspoon

Oil

Recipe-

1) Check baingan/eggplant nicely, there should be no holes in it.

2) Apply oil nicely on the baingan.

3) On low gas flame roast baingan nicely from all sides.

4) Once roasted properly, keep it aside and let it cool a bit.

5) Now peel the outer black skin of baingain.

6) Slit baingan from middle and check it.

7) Now mash it a bit using knife/fork.

8) Take a pan and add 2 tablespoons oil.

9) Once oil is hot, add sliced onions and slit green chillies and saute.

10) Once onions are cooked and changes its color to pink, please add chopped tomatoes and mix well.

11) Add peas and mix. Peas are optional.

12) Now add 1 teaspoon of red chilly powder and salt as per your taste.

13) Mix ell and cover the pan and keep it for cooking till tomatoes and peas are cooked well and masala starts to leave oil.

14) Once peas are nicely cooked, add mashed baingan to pan and mix.

15) Mix well and cover the pan let it cook for next 5 mins.

16) In between please open the pan and stir bharta so that it doesn’t burn from bottom.

17) After 5 mins open the pan and saute bharta for another minute or two.

18) Close the gas stove and add garam masala. Mix and dish out bharta for serving.

Serve it with bhakris and green chutney.

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Suji Halwa Recipe|Rava Kesari bath|Sheera Recipe|how to make danedar suji ka halwa

Hi friendsWelcome to my blog.Let’s start this new year morning with something sweet and may this year bring sweetness and happiness in everyone’s life.Today I am sharing a very easy and quick recipe of a sweet dish, Suji Halwa.Let’s start the recipe.

Step by step video guide to prepare suji halwa

https://youtu.be/gzA-Z_ElW30
Serving – 2 people

Ingredients-

Suji – 1/2 bowlGhee – 1 tablespoon (3/4 the quantity of suji)Water – 2 bowls (4 times the quantity of suji)Sugar – 1 bowl ( 2 times of suji quantity)

Recipe-

1) Take pan and add a tablespoon ghee to it.2) Add suji and roast it nicely.3) Roast suji on a low flame continously, till the nice aroma of roasted suji starts to come.4) Meanwhile take a pan and add water and sugar to it ( as per quantities mention in ingredients).5) Let the water boil till the sugar is dissolved in it completely.6) Once the suji is roasted properly and the nice aroma of roasted suji starts to come and it changes it color, as shown in image.Put the boiled water with sugar in it slowly.7) Add little little water at a time. If you will add all the water at a time,then it will spill.8) Stir it and cover the pan and keep it for cooking in closed pan for another 5 mins.9) After 5 mins close the gas stove. Please do not open pan for another 10- 15 mins.10) After 10 – 15 mins, open the pan and take it out on a serving dish.11) Garnish halwa with the dry fruits of your choice.Please like, share and subscribe my blogs.

Handi Biryani Recipe|Veg Dum Biryani Recipe|Matka Biryani Recipe

Hi friends,

Welcome to my blog.

Today I am sharing my favorite Biryani Recipe with you all.

Hope you like it.

Before we start the recipe, few things to keep in mind, since I am using a clay pot/earthen pot to prepare biryani, the gas flame is kept low in the entire cooking process.

If you are not using clay pot, then also I would suggest that you keep the gas flame low. Slow cooking not only enhances the taste but is also considered good for our health.

Second thing is that it would be good if you use basmati rice for this recipe.

So let’s start our New Year with this yummy dish.

Step by step video guide to prepare Handi/Matka Biryani

Ingredients-

Basmati Rice – 1 big bowl

Cashews – 1/2 bowl

Paneer Pieces – 1/2 bowl

French beans( chopped) – 1/2 cup

Carrots (chopped) – 1/2 cup

Peas – 1/2 cup

Onion – 1 chopped

Green Chilly- 1 slit

Ginger Garlic Paste – 1 teaspoon

Jeera/Cumin Seeds – 1 teaspoon

Green Cardamom/choti elaichi- 1

Black Cardamom/badi elaichi -1

Cloves/laung- 2

Ba leaf/tej patta – 1

Biryani Masala – 1 teaspoon

Lemon juice – 1/2 teaspoon

Salt

Oil and Ghee

Recipe –

1) Wash and soak rice for half an hour and keep aside.

2) In a pan take oil for frying and fry cashews and paneer and keep aside.

3) In a pan take 1 tablespoon oil, add cumin seeds, black and green cardamom, bay leaf and cloves.

4) Add ginger garlic paste and saute for a minute.

5) Now add chopped onions and saute till onions change its color to light pink.

6) Add chopped French beans, carrots and peas. You can add any vegetable of your choice.

7) Saute and cover the pan and let it cook till the vegetables are cooked properly.

8) Now add water to the pan( water should be double the quantity of rice taken). Here I have taken 1 bowl rice, so I will add 2 bowls of water.

9) Once water starts to boil, add soaked rice to it.

10) Add salt as per your taste and 1 teaspoon biryani masala.

11) Stir and now add 1/2 teaspoon lemon juice to rice. Adding lemon juice while preparing rice will prevent your biryani from becoming mushy.

12) Cover the pan and let it cook for 10- 15 mins. Please do not stir rice now, else rice will break.

13) After 10 – 15 mins the rice will be almost cooked, only little cooking will be left.

14) At this moment add 2 teaspoon ghee on the rice. Also add fried cashews and paneer pieces to the rice.

15) Now put the rice on dum by using wheat flour dough as shown in image.

16) After 5 mins close the gas stove. But please do not open pan for another 10- 15 mins.

17) After 15 mins open the pan and dish out biryani.

Serve biryani with raita of your choice.

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