Soup Recipe

gajar
beans-8
tamata-2
cabage
pyaj
lahsun-1/2
jira golki

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गाजर टमाटर पालक सूप बनाने की सामग्री ( Gajar tamatar palak soup Recipe Banane Ki Samagri Hindi Me )

• गाजर 2 से 3
• टमाटर 4
• पालक 20 पत्ते
• अदरक 1/2 इंच
• नमक स्वादानुसार
• चीनी 1 चम्मच
• काली मिर्च कुटी हुई 1/4 चाय चम्मच
• मक्खन 1 चम्मच
• क्रीम सजाने के लिए
• मूँग स्प्राउट्स उबले हुए साथ परोसने को
• पनीर साथ परोसने को

METHOD:-

0. गाजर, टमाटर, पालक, अदरक को 2 कप पानी के साथ उबालें।

1. अब उसको ठंडा होने दें।
2. अब बारीक पीस के छान लें।
3. गैस पर पकने रखें।
4. नमक,चीनी, काली मिर्च, मक्खन डाल के पकाएं।
5. पनीर, मूँग स्प्राउट्स के साथ परोसें।
6. क्रीम से सूप को सजाएं।

मेरी टिप:

आप लहसुन भी डाल सकती हैं।

Jhingi with Posta Sabzi

Jhingi -- take out the green layer. cut in medium pieces

cut 3-4 onions

cut 2 potatoes

Prepare masala and keep aside:-

masala-

grind - first dry and then with little water:-

7-8 garlic cloves.

5 tbsp  posta

jeera

dhaniya powder

adrak - small

mircha - 2

red chilli powder

Steps:-

1. put little oil in the kadhai - mustard oil

2. put jeera and then onion -- stir till it turns little pink.

3. put the cut jhingi and potato

4. put haldi and namak

5. When the vegetables are half cooked, put masala

6. Cook for 10 minutes.

Jhingi posta is ready !

Gud ki kheer

1-Ek catori basmati chawal

2-ek catori tuta hua gud (same catori)

3-kaccha kaddukas kiya nariyal (1/2 catori) sukha or gila anything

4-dry fruit - kishmis(2 spoon) kaju(2-spoon) badam(1 spoon)

sab ko shudh ghee mein fry kar ke nikal le

basmati chawal ko dho ke 15 se 20 min paani mein bhingo le..

ab use chaan kar bache hue do bade chammach ghee mein, halka bhoon le - patile mein

ab usi katori se do katori paani dalenge patile mein

slow aach pe chawal pakne par aa jaye, kuta hua ek catori gud dal lijiye

, put nariyal, 1/2 cardamom powder dal kar chawal pakate rahe.

thoda sa rasrasa jab rah jaye to usme dry fruits dal de + optional malai wali 1/2 katori milk

ek minute tak hila ke aach band kar le...

Sambhar Recipe

cooker mein mix all these:-

a katora arhar pe 3 katora paani

2 big tomatoes

6-8 lahsooon ki kali - koot ke

1 inch adarak- koot ke

3 mirch

15-20 kadhi patta

1 teaspoon tel

bina namak haldi ke isse ubal le - kitni whistles - (2 in hawkins/prestige) - slow aanch pe

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side by side

sehjan

muli

gobhi

bhindi

onion - 

etc ke medium tukde kar lijiye.

adha patila paani mein ubal lijiye + namak haldi dal dijiye

tab tak ubaliye jab tak sabjiyon mein nakhoon dhasne lagein.

sambhar masala ubalti sabji mein dal dijiye.

paani jyada kam nahi hoga iss process mein.

cooker ka saara samagri iss mein dal dijiye aur ubaliye 10 min tak.

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phir badi kadhai mein

tadke ka samagri - onion adarak aur garlic aur hari mirch rai aur kadhi patta aur hing dal ke fry kar lijiye.. golden hone tak.

ab usme ye sab mix kar dijiye aur imli ka paani mila kar 10 min pakne dijiye.

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AAPKA SAMBHAR TAIYAR HAI....

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tips:-

- sabji saari na toote, isiliye ubalte sabjiyon mein imli paani dal dijiye.

- tadke mein bhi dal palta jaa sakta hai uske baad patile ka sabji paani sahit daal dijiye.

- patile ka paani bahar bahi phekna

- 1 aadmi ke liye 2 mutthi dal padega (sambhar mein daal jyada padta hai).

-  6 daane wala imli teen aadmiyon ke liye

Matar Paneer recipe

Final Product:- Real Image - 21-Oct-2017

Required:-

Onions -2

Tomatoes -2

Green Cillies - 2

Red Chilli Powder - 1/2 tbsp

Paneer -200 gms

Matar - Peas - 150 gm

Garlic ginger paste - 2 spoons

Tej Patta - 2 big

Jeera - 2 tbsp

Dhaniya Powder - 4 tbsp

Garam Masala - 3 tbsp

Mustard Oil

Haldi

Salt

Hara dhaniya for garnishing.

1. Chop 2 onions, 2 tomatoes and 2 long green chillies

2. Put mustard oil in a kadhai.

3. Put jeera 2 tbsp, 2 leafs of tej patta, cut green chillies, cut onions

4. Stir, till onions become light brown - hardly 1 min - on full flame

5. Put garlic ginger paste 2 spoons and put two cut tomatoes

6. Stir and let it fry on low flame for 2 mins 

7. Now put, 3 tbsp of dhaniya, 2 big tbsp of garam masala, 1/2 tbsp of red chilli, salt to taste(1 spoon) and haldi 3/4 tbsp.

8. At the same time, put paneer cubes (earlier soaked in water for 15 mins, that is when you start cooking).

9. Stir well and cover with lid and leave for 4 minutes.

10. After that put peas,as much as you would like.Stir well and cover for 4 minutes no low flame.

11. Put 2 cups of water to make the gravy little less thick.. Put choopped hara dhaniya as garnishing and put on high flame for 30 sec and then cover and leave on low flame for 5 minutes.

12. Turn off the flame and serve with roti, paratha or naan !

Happy Eating !!!!!

dhaniya ki chatni

आवश्यक सामग्री

- एक टमाटर
- 2 हरी मिर्च
- कटा हुआ हरा धनिया एक बड़ा चम्मच
- एक इंच टुकड़ा अदरक
- लहसुन की 4 कलियां
- स्वादानुसार नमक

विधि

- टमाटर और हरी मिर्च को धोकर काट लें. लहसुन की कलियां और अदरक को छीलकर काटें.
- एक मिक्सर जार में टमाटर, हरी मिर्च, हरा धनिया, अदरक, लहसुन और नमक डालकर ग्राइंडर में चलाकर पेस्ट बना लें.
- यदि अच्छी तरह पेस्ट तैयार नहीं हुआ तो एक चम्मच पानी डालकर सामग्री को ग्रांइडर में फिर से अच्छी तरह पीसें.
- तैयार है धनिया-टमाटर की स्वादिष्ट चटनी, अब इसे खिचड़ी, परांठे या स्नैक्स के साथ सर्व करें.

sattu ka paratha

Notes from - https://food.ndtv.com/recipe-sattu-ka-paratha-951660

How to Make Sattu Ka Paratha

• Prepare the Dough:
• 1.Take flour in a bowl and add salt, ajwain, kalonji and ghee. Add required amount of water and prepare soft dough.
• Prepare the Stuffing:
• 1.In a bowl put sattu. Add ajwain,salt, ginger garlic paste, green chilli and red chilli powder.
• 2.Also add onion, lemon juice, achar masala, mustard oil and coriander leaves. Mix well
• 3.Adding required amount of water make the stuffing moist as to fill easily.
• Prepare Sattu Parantha:
• 1.Make balls out of the dough for making paranthas.
• 2.Sprinkle flour over the rolling board to avoid stickening of dough.
• 3.Roll out to make paranthas and fill a portion of sattu in the middle.
• 4.Enfold the filling properly and make flat balls for rolling it again.
• 5.Heat tawa and cook the paratha from both sides.
• 6.Apply a generous amount of ghee over both sides and cook until golden brown color.
• 7.For better cooking keep the flame low.
• 8.Sattu paranthas are ready to serve hot with chutney, curd or achar.

kala chana masala recipe

Print

kala chana recipe | black chana masala recipe | black chickpeas curry

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

easy kala chana recipe | black chana masala recipe | black chickpeas curry

Course: curry

Cuisine: Indian

Servings:  Servings

Author: Hebbar's Kitchen

Ingredients (1 cup = 255 ML)

• 3 tsp oil
• 1 tsp cumin / jeera
• ½ tsp cinnamon
• 3 pods cardamom
• 3 cloves
• 1 bay leaf / tej patta
• 1 tsp dry fenugreek leaves / kasuri methi
• pinch of hing / asafoetida
• 1 onion finely chopped
• 2 green chilli slit
• 1 tsp ginger garlic paste
• 1 cup tomato finely chopped
• ½ tsp turmeric / haldi
• 1 tsp kashmiri red chilli powder / lal mirch powder
• 1 tsp coriander powder
• 3 cup water
• 1 tsp mango powder / aamchur powder
• 1 tsp salt
• ½ tsp garam masala
• 1 cup black chana / kala chana soaked overnight
• 2 tbsp coriander finely chopped

Instructions

1. firstly, in a pressure cooker take 3 tsp oil and saute spices.
2. now saute 1 onion, 2 green chilli and 1 tsp ginger garlic paste.
3. also, saute 1 cup tomato until it turns soft and mushy.
4. furthermore, add spices and 1 tsp salt.
5. saute on low flame, till the oil releases from tomato.
6. now add 1 cup black chana or kala chana soaked overnight. saute for a minute.
7. add 3 cups of water and mix well.
8. cover and pressure cook for 8 whistles or till chana get cooked completely.
9. now add ½ tsp garam masala, 2 tbsp coriander and mix well.
10. finally, serve kala chana curry with rice or roti.

Upma Recipe

Take refined oil in the cooking pot. Put Rai, hari mirch, chana dal,(1tsp), 1 tsp urad dal, 4 big spoons of groundnut, ginger...let it get light brown. Put two big onions along with vegetables. namak, kadhi patta as well. let it get brown . put tomato and let it become a gravy. then put water - 2 medium katoras. let it boil and put suzi, 1 medium katora. let it absorb water and get cooked.Keep stirring it..... you will know when it is cooked.  THE UPMA IS READY TO BE SERVED.  Yipee........... :) :) :) :) :) ReplyForward