Aloo Pyaz pakoda recipe,How to make aloo pyaz ke pakore

You must have tasted potato (aloo) pakora and pyaaz (onion ) pakora .but have you ever heard about aloo pyaz pakoda?

 

 

 

 

Yes, todays pakora /bajji/bhajiya or pakoda is combination of both onion and potato namely ALOO PYAAZ PAKODA.



When you want to enjoy the taste of both aloo pakoda and pyaz pakoda, but really do not want to take much effort,

It is very easy to make these pakoda and they taste very good.

if it rains then it is good but if it is not raining then also aloo pyaz pakora can be enjoyed. these pakoda are eaten with any type of chutney, sauce or tea but i like to eat them with roti. lets see the recipe of aloo pyaz pakora



Mouthwatering potato & onion pakoda , best reward of a rainy day with masala tea.

I have added spinach (palak) to increase nutrition value



Ingredients
potato (peeled and cut into long strips - you can even chop them but dont make small pieces) – 1 cup
onion  (finely sliced - you can even chop them but dont make small pieces) – 1 cup
green chilli (finely chopped) – 1-2
red chilli powder - 1.5 tsp
coriander powder - 1 tsp
turmeric - 1 tsp
spinach leaves - 2 tbsp ( optional)
coriander leaves (finely chopped) – 1 teaspoon
gram flour / besan – 1.5 cup
salt – to taste
ginger garlic paste – 1 teaspoon
asafoetida / heeng – a pinch
carom seeds / ajwain – 1/4 teaspoon
oil (for batter) – 1/2 teaspoon
oil – to deep fry
water – as required

Method:

1. In a bowl add chopped potato, onion, green chilli,spinach , coriander leaves , ginger garlic paste,hing,ajwain ,salt and spices  and mix properly.leave it aside for 10 minutes .it will release water



2.Now add gram flour slowly , 1 tbsp hot oil ,and make a thick batter . add little water only if required.remember batter should not be runny , but be of dropping consistency.




3. Pour oil in a deep frying pan, and when hot, pour spoonfuls of onion-potato batter into the frying pan.
4. Keep flipping over the fritters, with the ladle until brown from both sides.
5. Once done, take them out on a paper towel lined plate, so as to soak all the excess oil.
6. Serve the onion-potato fritters with tomato ketchup and tea!
Tips
1. for crispier pakoda add 1/4 cup rice flour to above recipe

Moong Dal Tadka recipe,How to make hotel style moong dal with tadka

This is a basic dal recipe. It is so simple yet so comforting. It can be made in a matter of minutes and is so versatile. You can pair it with rotis and subji or ladle of rice drizzled with ghee! Tastes best anyways. . Although everyone has recipe for dal fry but each one is unique and have different taste.

 

Dal is a ready source of proteins for a balanced diet containing little or no meat

 Dal fry & dal tadka are almost similar except the method of cooking them.In dal fry first tempering is prepared then onions,tomatoes are sauted along with remaining ingredients & then cooked mashed dal is poured on tempering .Whereas in dal tadka  first dal is prepared & then a tempering (tadka) is prepared from ghee ,garlic & curry leaves,red chillies & poured on dal .
My favourite dish is dal tadka  along with fried papad ,mango pickle & steamed basmati /ambe mohor rice .

Normally i use toor dal for making dal tadka ,but today we are making it using split yellow moong dal







Ingredients

split yellow moong dal- 1 cup
 Ghee  2 tablespoons
 Onion ,finely chopped  1 medium
Garlic,finely chopped  3 cloves
 Ginger finely chopped 1 inch
 Green chillies chopped 2-3
Cumin coriander powder   1 tsp
 Red chilli powder  1/2 teaspoon
  Turmeric powder 3/4 teaspoon
  Sugar/ jaggery - 1 tsp (optional)
  Salt  to taste
  Dry mango powder (amchur)  1 teaspoon  / lemon juice

Tempering
Hing (asafoetida )
 4-5 curry leaves (optional)
 Ghee 2-3 tsp
 Cumin seeds  1 teaspoon
 3-4 garlic cloves crushed
  Red chillies 1-2 broken into 2 pieces
 1/2 tsp red chilli powder
Coriander leaves for garnish


  Method  :
 
1.Wash mmong dal and soak it  for 30 minutes in water.

 2 Add soaked dal, turmeric powder, hing,salt, 1.5 cups of water in the pressure cooker & cook it for 3 whistles till its soft.Mash dal with help of masher.

 3. Heat half of the ghee in a pan. Add half of the chopped onion and garlic,ginger green chillies and sauté till golden. Add tomatoes, red chilli & cumin coriander powder & mix well .Add little water & cover with lid & cook till tomatoes are soft.


4. Next add cooked dal ,jaggery /sugar ,salt, &  little water ( add little  water as this dal is a bit thick). Stir and bring to a boil. Lower the heat and simmer for 5 minutes. Add mango powder/lemon juice and simmer for another 5  minutes.


 5.Heat the remaining ghee in another pan. Add cumin seeds. When they begin to change colour add the remaining onion and garlic and sauté till golden brown. Add hing,curry leaves & red chilli pieces,stir. switch off gas remove pan from gas add red chilli powder and mix well. Add this seasoning to the dal, simmer for two minutes and remove from heat.

 6.Garnish with coriander leaves & Serve hot.


Tips
  1. You can even use masur /tuvar dal / chana dal or  combo of three dals to prepare  this      dal .
  2. Always do the Tadka either with Ghee for the strong Flavor.
  3.You can replace ginger with garlic or with ginger garlic paste for variation  in dal tadka    first dal is prepared & then a tempering (tadka) is prepared from ghee ,garlic & curry  leaves,red chillies & poured on dal .

Suran Sabji ,Dahi wali suran ki sabzi,Yam Yoghurt Curry

Suran/Yam/Jimikand/Elephant foot yam – is an edible tuberoot. It is high on carbs and is a very good source of potassium, proteins, vitamins,fiber and antioxidants. Very high in omega 3 fatty acids.

 

Suran/Yam/Jimikand/Elephant foot yam – is an edible tube, but is different from sweet potato, though people  often confuse between the two. It is high on carbs and is a very good source of potassium, proteins, vitamins,fiber and antioxidants. Very high in omega 3 fatty acids.

Normally when i get yam I end up making suran kaap (yam chips) or suran fasting cutlet,suran rassa bhaji marathi style,suran thalipeeth or north style yam curry.

Todays  recipe is a tasty dish made using dahi (yoghurt) .

This is more of a  semi dry consistency .if you want a curry consistency than increase quantity of dahi by 2 tbsp and add 1/4 cup of water and simmer sabji till you get a gravy consistency




Recipe source :maayeka .com

Ingredients
400 gram Yam / Suran
2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
3 tbsp Yogurt / Dahi
3/4 tsp Turmeric Powder / Haldi Powder
2 tsp Red Chilli powder / Laal mirch powder
2 tsp Coriander Powder / Dhaniya Powder
1.5 tsp Mango Powder / Amchoor Powder
1/3 tsp Garam Masala Powder
1 tsp Salt / Namak
1 tbsp lemon/tamarind juice



Method:
1.Apply oil on your hands, scrub the yam under running water, remove the skin with a sharp knife and cut into 1 inch cubes.  Don't forget to grease your hands otherwise they may get itchy due to the yam's skin.


2. This is an important step. Yam has some juices which are irritant in nature these need to be neutralized before consumption. A good way to remove any natural irritant is by using tamarind juice /lemon juice in the preparation. Hence follow this step without fail. Sprinkle salt on yam pieces & apply tamarind juice/lemon juice uniformly to coat the yam slices


3.  Boil till done, or pressure cook with 2 glasses of water for 1 whistle on medium heat.
Drain and keep aside


4. Heat oil or ghee in a pan and add cumin and carom seeds. When the seeds turn golden in color then add asafoetida and clove powder. Add turmeric and add the boiled yam pieces. Stir and then add all the dry spices, mix and then add whipped yogurt. Mix gently.

5.Allow it cook on slow heat for about 5 minutes - stir 2,3 times in between.


6 Add chopped fresh coriander and serve .
tips
if you want a curry consistency than increase quantity of dahi by 2 tbsp and add 1/4 cup of water and simmer sabji till you get a gravy consistency
 

Methi sprouts,How to make methi dana sprouts,Fenugreek seed sprouts at home

Fenugreek means methi in hindi or marathi .Fenugreek is a very fragrant, super nutritious sprout.

 




Fenugreek is especially good for women!

Fenugreek sprouts are very healthy for the digestive system, as they lubricate the intestines. They also help with lowering cholesterol, balancing blood sugar levels, and are also good for asthma and sinus problems.they are rich not only in iron, but also in other nutrients like vitamin A, calcium and protein.Fenugreek is very rich in antioxidants and fiber so help to flush out the toxins from the body and also aids digestion, gives relief from gastric troubles and inflammation.It also have anti viral property so relieve from cold and sore throat.'



 Fenugreek sprouts have a mild light taste, I like to eat fenugreek sprouts as is for an afternoon snack, but you can add them to sandwiches or in a salad. Sprouts are very easy to grow, and are prefect for beginners and children to grow who want to see fast results, and they are healthy for you.

As with all sprouts, cleanliness is absolutely essential. While frequent rinsing is essential for growth and development, thorough rinsing is even more vital for safe, clean sprouts.
 
being bitter in taste its best to sprout methi seeds for more health benefits and reducing bitterness.
Sprouting fenugreek is every easy, depending on the climate ,it can take about 2-3 days to get nice sprouts from the seeds. if you keep it for more than three days than you will get tiny leaves from the sprouts.Just remember to soak and wash them well else they can become slimy and smell bad.

I had soaked them overnight on the second day nights itself I could see tiny sprouts appearing

Ingredients

1 cup methi dana  /fenugreek seeds,methi seeds
4 cups Water / Paani
Big deep bowl for soaking


Method:

1.To start your sprouts, soak your seeds in a bowl of cool water for 6 or more hours, or overnight, making certain that seeds are submersed and not floating on top of the water.



2.Drain the water completely in the morning and rinse well 2-3 times with enough water. Now put the soaked seeds in a colander and keep covered for a 3-4 days. you can tie them in a thin muslin cloth and hang  in the kitchen.

3.After 2 days you can see tiny sprouts coming out from the seeds.on third day you will see them sprouting beautifully. i have shown day wise pictures below .if you keep it for more than three days than you will get longer sprouts with tiny leaves on the sprouts.



 

Day 1




 

Day 2

Day 3

4 remember to  wash them and drain water completely daily  else they can become slimy and give a foul smell
5 Keep the sprouts in a airtight box in the refrigerator,easily stays well for a week.

Carrot Paratha Recipe| Stuffed Carrot Paratha step by step recipe

Another interesting and different carrot paratha .In winters we get a lot of delhi carrots .do try this flavourful healthy paratha packed with vitamin A .

This is stuffed carrot paratha .we are going to cook carrot slightly so that stuffing becomes dry & doesnt come out while rolling paratha

earlier i have blogged about stufed green peas & carrot paratha also.good option for breakfast or lunch or kids lunch box.enjoy it with curd or pickle

Ingredients:

For the Stuffing:

1 cup Grated Carrot

1-2 green chillies chopped

1 tsp cumin /jeera

half inch ginger grated

1 tsp Coriander Powder

1/2 tsp Cumin Powder

1/4 tsp Garam Masala

1/2 tsp Carom Seeds / Ajwain

1/8 tsp Turmeric Powder

1 tsp amchoor powder/chat masala

1/2 tsp Red Chilli Powder or as needed

1 tbsp Chopped Coriander Leaves

Salt to taste

2 tsp Oil

 For the Outer Layer:

1 cup Wheat Flour

1 tsp Oil

Salt to taste

Method:

1. Take the wheat flout, salt and a teaspoon of oil in a mixing bowl and combine well.
2. Add water little by little and knead into a soft and pliable dough.(do not make dough too tight or too soft)
3. Cover the dough and keep it aside till you make the stuffing
4. Heat 2 teaspoons of oil in a pan. Add the jeera,carom seeds ,hing,ginger and green chilli and fry for a few seconds.
5. Add the grated carrot and fry for a couple of minutes or till the raw smell leaves.(remember we are just going to cook it slightly may be one or 2 minutes
6. Add the coriander powder, cumin powder, garam masala, turmeric powder, salt ,amchoor powder/chat masala and red chilli powder and mix well.switch off gas
7. Add the coriander leaves and combine.
8. 
9. Let it cool completely.now lets prepare paratha
10. Divide the prepared dough into equal sized balls.Also divide the carrot stuffing into round shaped balls .
11. Roll each dough ball into a thick circle, place the carrot stuffing ball in the center and bring the edges together and seal it
12. Dust some flour on the board and roll it into a thin paratha.
13. Heat a pan / tawa. Carefully place the paratha on the pan.
14. Drizzle some oil/ghee /butter and cook the parathas on both sides until brown spots appear.
15. Remove from the pan . Keep covered to maintain softness.
16. Serve hot with plain curd / raita and pickle.

Vankaya Gasagasalu kura recipe, how to make Andhra Brinjal poppy seeds curry

Another finger smacking delicious brinjal curry from ANDHRA Cuisine namely vankaya gasagasalu kura.

vankaya is brinjal in english or vanga in marathi and baingan in hindi.

gasagasalu means poppy seeds in english and khas khas in hindi or marathi.

This curry comes from andhra and as you all know andhra is famous for its spicy curries, this is one among them



An exotic Andhra-style rich celebration dish with smooth, warm and rich flavors. No onions or tomatoes .The main ingredient being poppy seeds which lend the dish its body and a subtle sweet flavor.

This curry has a base of poppy seeds for it thickness and creaminess. I loved the taste of sweet, spicy and sour all in one. Loved it. This pairs beautifully well with rice or hot rotis. As you bite into the eggplant, you can savor layers of roasted sweet, tangy and spicy flavors.

I had tasted this couple of times during my stay in hyderabad in most of the hotels. thought of replicating at home and end result was yummy.




So after andhra style brinjal fry (vankaya vepudu) and  stuffed brinjal ( gutti vankaya kura) ,next one is Vankaya Gasagasalu kura recipe.

Vankaya gasagasala Kura is a quick version of gutti vankaya curry which does not need much of preparation. Only poppy seeds need to be ground to a smooth paste and that’s it, you can have this wonderful tasting curry




certainly a memorable vegetarian delight that will completely sweep you of your feet.
Choose fresh, small and young or tender brinjals that do not have seeds in them. Large eggplants will not yield a good taste to this curry.


Ingredients:

1/4 kg purple brinjals, wash and slice
2 1/2 tbsps oil (you can add another 1/2 tbsp if required)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp ginger garlic paste
2 tsp red chilli pwd + 1/2 tsp turmeric powder
1 tsp coriander powder
1/4 tsp methi/fenugreek seeds
pinch of roasted cumin pwd
3 tbsps khus khus/gasagasalu/poppy seeds,
1 1/2 tbsps jaggery or sugar (adjust)
lemon sized tamarind, extract pulp
salt to taste

Method:

1 Add a tbsp of oil in a cooking vessel, add the eggplant slices and roast them till brown on both sides. Remove and keep aside.
2 Dry roast poppy seeds and fenugreek seeds in a pan till it turns golden, add them in blender along with chilli, coriander, turmeric and cumin powder. Add some water and make it into a smooth puree.
3.In the same vessel, add the remaining oil. Once hot, add mustard seeds and as they splutter, add the cumin seeds and allow to splutter. Add ginger garlic paste and saute for 2-3 mts.
4 Now add in the ground masala and cook them for couple of mins. Add in tamarind pulp, some water, salt and jaggery. Mix well and bring it to boil.

5 Add in fried brinjal, cook it on low heat for 10 mins till the brinjal is cooked and curry is done and becomes thick.Keep checking in between and stir fry to ensure it does not stick to the pan. . It could take approx 10 to 15 mts to turn into a thick gravy. Turn off heat.
6 Serve with rice or roti.


Tips
This Gravy goes well with Hot Rice,Mild Pulao's, chapathi and Roti's.
Choose fresh, small and young or tender brinjals that do not have seeds in them
Cook till brinjals are soft and comes in the form of gravy consistency

Jhaal Muri Recipe | How to make kolkata Jhaal Moodi Masala

Just like bhel is to mumbai, so is jhaal muri to Kolkata.This simple yet delicious snack can be put together in minutes and features typical Bengali ingredients like mustard oil.

Jhal moori / masala muri (or known as Bengali bhel) is a tea time must have dish for all Bengalis.




It’s a spicy combination of muri / moori (puffed rice) mixed with sorser tel (mustard oil, for that authentic pungent taste) with sliced onions, boiled potato slices, chanachur (bhujiya) and of course green chillies (from where it gets the name “jhal” / hot) with varieties of other ingredients as per your taste & availability like thin coconut slices, tomatoes, cucumbers, fried papad…the list is endless and each one unique from one another.



Jhaal muri is a popular street food snack of Kolkata. Jhaal means spices and muri is puffed rice.

A long time ago, I visited Kolkata and I still remember this mouthwatering snack. This puffed rice is tossed with potato, cucumber, tomatoes.  A special blend of spices including tamarind pulp, and mustard oil are also added to jhaal muri. This is a simple yet delicious snack.




Ingredients
4 cups murmura/ muri (puffed rice)
1/4 cup fine sev (bengal gram vermicelli)
1/4 cup peanuts
1 teaspoon oil
1/2 cup potato boiled, peeled and cut into small pieces
1 cup chopped onion
1/2 cup boiled black chana
1/2 cup tomato finely chopped, seeded
1/2 cup cucumber finely chopped
2 tablespoons green chili, finely chopped, adjust to taste
2 tablespoons cilantro finely chopped (hara dhania)
1/4 cup tamarind paste
4 teaspoons mustard oil

Spice Mix
◾4 teaspoons roasted cumin seeds powder
◾1 teaspoon salt
◾1 teaspoon black salt
◾1 teaspoon mango powder (amchoor)
◾1 teaspoon red chili powder
◾1/2 teaspoon garam masala

4 slices of lemon for garnishing




Method:

1.Combine all the dry spices together. Set aside.




2.Heat a 1 teaspoon of oil in a small pan on medium heat, add peanuts and roast stirring continuously till lightly brown. This should take about 2 minutes. Set aside.

3.Dry roast the muri/puffed rice on medium heat for about 3 minutes. Notes: muri should not change color, they should be white but roasting gives freshness and make them crispy. Set aside.

4.Just before ready to serve jhaal muri add the peanuts, sev, tomato, potato, cucumber,onion, green chili, cilantro, tamarind paste, mustard oil and spices. Toss them and serve.

5.You may adjust all the ingredients to your taste. Enjoy!

Aloo Chole recipe,Aloo chana masala| how to make punjabi aloo chole

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today.





aloo chole curry or aloo chana masala is a punjabi dish made with potatoes and white chickpeas. this aloo chole recipe is usually had for breakfast and is served with hot pooris fried  in ghee







there are many variations of making aloo chole recipe from dry to semi gravy to a curry version. chole are made in so many ways in north india

this is a curry version of aloo chole .Aloo are soft and melt in the mouth and are not mashed. you can have this dish for lunch or dinner also. Enjoy aloo chole with roti, poori, bhature or naan.




Dont skip anardana in the below recipe . as per me this gives a different flavour to the aloo chole.
for more info about anardana (dried pomegranate seeds) click here.i hunted this specially for making this recipe



Ingredients

Chickpeas (kabuli chana) 1  cups
Potatoes 2 medium
½ inch ginger/adrak, julienned
Tea leaves 1 tablespoon
Oil/ghee 4 tablespoon { or use both oil and ghee in half half ratio}
Cumin seeds 2 tablespoons
Green chillies slit 4-5
Garlic paste 1 tsp
Ginger paste 1 tsp
Coriander powder 1 tablespoons
Cumin powder 1 tablespoons
Red chilli powder 1 1/2 teaspoon
Dry mango powder (amchur) 1/2 teaspoon
Tomatoes 2 medium
Salt  to taste

chana masala powder:
1 bay leaf/tej patta
3-4 cloves/lavang
5-6 black pepper
1 inch cinnamon/dal chini
2 black cardamoms/badi elaichi

 pomegranate seeds paste
2 tsp dry pomegranate seeds or sookha anardana
6 to 7 tsp water for grinding the pomegranate seeds




Method:

1.Wash and soak chickpeas in four cups of water overnight. Tie tealeaves in muslin cloth to form a bundle.Drain chickpeas, add six to eight cups water, salt and tealeaves-amla tied in muslin cloth. Pressure cook for twenty minutes or until soft and completely cooked.Drain the cooked chickpeas and reserve the cooking liquor. Discard bundle of tealeaves-amla. Peel the boiled potatoes and cut them into one inch sized cubes.



2.Make a fine powder of the spices mentioned under the chana masala powder list in a dry grinder.make a paste of the dry pomegranate seeds. keep aside. if you want you can strain the pomegranate seeds paste.



3. In a pan heat 2 tbspoon oil, add potatoes and shallow fry till golden. Drain onto an absorbent paper and keep aside.

In same oil,  add one teaspoon of cumin seeds,ginger garlic paste and saute till raw smell goes away,next add the drained chickpeas and stir in the pomegranate seeds paste.cook on a low to medium flame stirring occasionally, till the liquids dry up.now add the potatoes, tomatoes, green chilies, the ground chana masala powder, turmeric powder, cumin coriander powder ,red chili powder,a mchoor, salt and 1 cup of the strained chana stock.stir well and let the curry cook for 8-10 minutes on low to medium flame.

4.heat 1.5 tbsp ghee or oil in a small pan.add this hot oil or ghee to the chana mixture. stir and cook for 2-3 mins.then add ¾ to 1 cup water and continue to cook for further 4-5 minutes or till the gravy thickens. adjust seasoning as required by tasting chana masala .

5.heat the remaining ½ tbsp ghee or oil in the same small pan and add the hot oil or ghee to the chana masala. switch off the fire and stir in the ginger juliennes, coriander leaves and green chilies.

6.serve aloo chole hot with bhaturas,onion slices and lemon wedges.



 

Holi recipes | Holi snacks savory sweets complete thali

Holi, also known as the ‘Spring Festival’, is one of the most fun-filled and entertaining festivals celebrated in India. 

This festival is observed with great enthusiasm in the country. Many legends are associated with this divine festival. This ‘Festival of Colors’ happens once in a year and is marked by the throwing of color powders and color liquids on each other by the people celebrating this wonderful festival. Like all festivals in India, Holi too has its own traditional recipes, which are prepared on this occasion as part of the celebration. Indeed, the delicacies prepared on this special occasion add to the delight and excitement. 

I am sharing  with you a list of Traditional Holi Recipes  which will Brighten up the Colors this Holi 

Click On  recipe name link  for detailed recipe

 A) Holi Sweets

 PURAN POLI                                               

DUDHI HALWA

AMRAS PURI               

KAJU KATLI                                                             

BEETROOT HALWA

DUDHI PANEER BALLS                                             

MANGO SHRIKHAND-AMRAKHAND

APPLE HALWA

KHAJUR (DATE) ROLLS                                                                     

GAJAR KA HALWA

RAVA KHOBRA LADDO

KESARI PEDHA 

LAYERED KARANJI                                                            

SHEERA- SOOJI HALWA

SHRIKHAND RECIPE 

GULAB JAMUN                                 

DUDHI  KHEER                                                                          

SEVAIYA - VERMICELLI PUDDING                                                 

APPLE RABDI

KARANJI -GUJIYA                                                                            

OATS LADOO

KAJU ROLLS

AMBA VADI- MANGO BARFI

BASUNDI                                                                               

PISTA KULFI 

DUDHI KHEER

MOONG DAL HALWA                                                 

NARAL WADI-COCONUT BARFI

KAJU KATLI                                                                     

KESARI BHAT      

SHANKARPALE

ANARSE - ANARSA                                                                 

BESAN LADOO

APPLE MALPUVA

Strawberry Shrikhand | strawberry yoghurt

Gajar ki kheer | Carrot payasam recipe

Double Ka Meetha | Hyderabadi Shahi tukda

B) Holi namkeen –savory  -snacks

HARA BHARA KABAB                                                                      

KHARI PURI

MATHRI

YELLOW SEV-OMPUDI

TIKHAT SHEV                                                               

BHAJANI  CHAKLI 

MATAR KARANJI                                                           

 SABUDANA CHAKALI

KHASTA KACHORI

SWEET KACHORI                                                                 

BATATA KACHORI 

TIKHAT SHANKARPALI

MATAR KHASTA KACHORI

CRISPY MATAR SAMOSA

POTATO SPIRAL ROLLS

CHANA DAL VADA

CORN KABAB

BABY CORN PAKODA

MUNG DAL PALAK BHAJIA

VEGETABLE CUTLET RECIPE

STUFFED BRAED PAKODA

RAJASTHANI MOONG DAL BHAJIA

CORN CHEESE BALLS RECIPE

KANDA BHAJIA

Gajar paneer kabab

BATATA WADA AND MUMBAI VADA PAV RECIPE

BATATA BHAJJI | BATATYA CHI BHAJIA | ALOO PAKODA

Punjabi Samosa- Crispy hotel STYLE

Cheese paneer crisp samosa

C) Holi chat recipes  

DAHI BATATA SEV PURI

CORN FLAKES CHAT RECIPE

RAGDA PATTICE

PANI PURI RECIPE

PANEER  CHAT  RECIPE

BHEL PURI  RECIPE

SEV PURI  RECIPE

FRUIT CHAT RECIPE

KHASTA KACHODI CHAT      

D) Holi main course complete thali recipes:

Dal recipes

LUCKNOWI DAL

METHI DAL

DAL FRY –DAL TADKA

MAH KI DAL

GUJARATI KADHI RECIPE

DAL MAKHANI

PUNJABI PAKORA KADHI RECIPE

Punjabi style  MASUR MAKHANI |

VARAN BHAAT - GODA VARAN  BHAT  

AMBAT VARAN

Rice – biryani  -pulao        

                             

MASALE BHAT

BASMATI CHAWAL

JEERA RICE

Tomato Pulao - bhat

Baby corn pulao - biryani recipe

Hyderabadi bagara - baghara rice

HYDERABADI DUM VEGETABLE  BIRYANI

vegetarian yakhni pulav

BABY POTATO BIRYANI

Vaangi bhat

CHOLE DUM BIRYANI

GREEN PEAS PULAO

MASOOR DUM BIRYANI

Green Mint rice

CORN PANEER GREEN PEAS PULAO

MUSHROOM BIRYANI

 Indian Breads -roti-poori

POORI BATATA BHAJI

CHAPATI -GHADICHI POLI  

PHULKE   

PALAK STUFFED PARATHA

TANDOORI ROTI

METHI POORI

AMRITSARI ALOO KULCHA

BEETROOT PURI

TIKHAT MITHACHI PURI

BEDMI POORI

BHATURE

PALAK POORI

MISSI ROTI RECIPE

GARLIC NAAN

 Vegetable gravy - dry sabji

KATACHI AMTI               

DALIMBYACHI USAL                                                            

KALA VATANA AMTI

MATAR BATATA FLOWER RASSA BHAJI                       

CHANA RASSA BHAJI

CHAWALI RASSA BHAJI                                                            

 MATKI   RASSA BHAJI

 HIRWA VATANA  RASSA BHAJI

PANEER BUTTER MASALA

PANEER KORMA

MATAR PANEER

KADHAI PANEER

PANEER TIKKA MASALA

KASHMIRI DUM ALOO RECIPE

Palak paneer

Methi malai matar -Punjabi hotel style recipe

Punjabi kadhai chole (cholay) recipe

Hyderabadi Mixed Vegetable Korma curry

Aloo palak

Amritsari baingan

Amritsari Chole (chola) Bhature

SURTI UNDHIYU RECIPE

Hyderabadi bagara baingan|

ALOO METHI BHAJI

BHARWAN (BHARLI) BHINDI    

JEERA ALOO

BHARWAN HIRWI MIRCHI

PINDI CHANA

CORN CAPSICUM KADHAI

ALOO MUTTER
                            

Side dishes

KOTHIMBIR VADI                                                                  

ALU WADI

KOTHIMBIR VADI                                                                  

ALU WADI

MANGO PICKLE                                                                    

LEMON PICKLE

MIRCHI BHAJI                                                                       

PALAK BHAJJI/PAKODA

KANDA TOMATO KOSHIMBIR                                             

 DAHI RAITA VANGYACHE KAAP                                                                 

SURAN KAAP

CHOLE PURI

 LASUN CHUTNEY                                                                   

 COCONUT CHUTNEY

E)  Holi beverages -cooler drinks

 HOLI DRINKS RECIPES