Showing posts with label 30 min recipe. Show all posts
Showing posts with label 30 min recipe. Show all posts

Friday, December 20, 2019

Gujarati Khichu Recipe With Ingredients | How To Make Khichu in Gujarati

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Khichu is simple, easy to made, spicy and delicious healthy Gujarati Snacks. This steamed rice flour street food is very famous in Gujarat. Khichu is also known as Papdi no lot, which is dough to make traditional rice papad.

Gujarati Khichu
Khichu tastes delicious with achar methi masala and oil. Must try Rice flour khichu during winter.

Cuisine: Gujrati
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Serving: 4


  • 5 cup Water
  • 2 cup Rice flour
  • Salt to taste
  • ¼ tsp Baking Soda
  • 2 green chili (fine chopped)
  • 1 tsp Cumin seeds
  • Achar Methi masala according to taste
  • 1 tbsp oil

How To Make Gujarati Khichu:

  1. Heat water and add cumin seeds, green chili, baking soda and salt in it.
  2. Boil water in a pan for 10-15 minutes at medium to slow flame.
  3. Now mix flour slowly and stir continuously using wooden spoon to prevent again lump.
  4. Lid pan and keep this pan on a stove for 1 -2 minutes at slow flame.
  5. Mix it every 15-20 seconds.
  6. Serve in a dish and pour methi masala and oil in it.
  7. Khichu is ready for serve.
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Sunday, December 8, 2019

Easy Bread Pakora Recipe With Ingredients | How to Make Bread Pakora at Home

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 A common street food, it is made from bread slices, gram flour, and spices among other ingredients. The snack is prepared by dipping triangular bread slices in spicy gram flour batter and frying them.

Bread Pakora is a traditional snack recipe which is typically prepared in Indian households for weekend breakfast and brunch. Cooked using bread slices, gram flour and mashed potato filling that has a lot of spices along with green chutney, this snack recipe is something which no one can resist eating in winter and monsoon season. It is also known as bread bhaji (or bajji).

Bread Pakora
It is a truly delicious breakfast recipe that is crispy from outside and soft from inside, this dish has a spicy and tangy taste that would give your taste buds an unforgettable experience. The best thing about this recipe is that you can prepare it in just few minutes using some easily available ingredients.

Course: Snack
Cuisine: Indian
Prep Time:10 Min
Cook Time: 20 Min
Total Time: 30 Min
Servings: 4


For Stuffing:
  • 3 potato / aloo, boiled & mashed
  • 1 green chilli, finely chopped
  • 1 inch ginger, finely chopped
  • ¼ tsp kashmiri red chilli powder / lal mirch powder
  • ½ tsp aamchur / dry mango powder
  • 2 tbsp coriander, finely chopped
  • ½ tsp chaat masala
  • ¼ tsp salt
For Besan Batter:
  • 1 cup besan / gram flour
  • 2 tbsp rice flour
  • ¼ tsp kashmiri red chilli powder / lal mirch powder
  • ½ tsp salt
  • pinch of soda
  • ½ cup water or as required
Other Ingredients:
  • 4 slices bread, white / brown
  • 4 tsp green chutney
  • oil for deep frying

How To Make Bread Pakora at Home:

  1. In a large mixing bowl take 3 boiled potato.
  2. Also add 1 green chilli, 1-inch ginger, 2 tbsp coriander,¼ tsp chilli powder, ½ tsp aamchur and ½ tsp chaat masala.
  3. Combine all the ingredients well and aloo stuffing is ready.
  4. Spread 1 tsp of green chutney over bread slice and cut half.
  5. Spread a tbsp of prepared aloo stuffing over half slice of bread.
  6. Cover with another half slice and dip into besan batter covering both sides.
  7. Deep fry immediately into hot oil.
  8. Splash oil over bread pakora and fry on medium flame flipping occasionally.
  9. Fry till the pakora turns golden and crisp.
  10. Serve bread pakora with green chutney or tomato sauce.


  • Spreading green chutney is optional, however, enhances the flavour.
  • also, fry in hot oil, else batter will separate from bread.
  • The consistency of the batter is also very important to make good bread pakora. It should neither be too thick or too thin.
  • Fry the bread pakora on medium heat.
  • You can cut the bread slices into squares a well.
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Saturday, December 7, 2019

Dhaba Style Punjabi Dal Tadka Recipe With Ingredients

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Lentils with a Spicy Tempering Dhaba Style Punjabi Dal Tadka

Dal Tadka is one of the most popular recipe served in Indian restaurants. A mix of moong dal and arhar dal, this is a flavourful lentil preparation from Punjab. Here is how to make a simple and authentic Dhaba Style Punjabi Dal Tadka Recipe.

Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 129 kcal


  • 1/2 cup Arhar Dal
  • 1/2 cup Moong Dal
  • Salt to taste
  • 2 tbsp Ghee
  • 1/2 cup Onion Chopped
  • 1 tsp Ginger Chopped
  • 1 tsp Garlic Chopped
  • 1 tsp Green Chilli Chopped
  • 1/2 cup Tomato Chopped
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1 tbsp Lemon Juice
For tempering:
  • 2 tbsp Ghee
  • 1 tsp Cumin Seeds
  • 1/4 tsp SSP Hing
  • 2-3 Dry Red Chillies
  • 2 tsp Garlic Chopped
  • 2 tbsp Fresh Coriander Chopped

How To Make Dhaba Style Punjabi Dal Tadka Recipe:

  1. Wash the dal and add it in a pressure cooker along with 3 cups of water and salt to taste.
  2. Pressure cook until dal is nicely cooked.
  3. Remove the pressure cooker from heat and let the pressure release. Mash the dal using the back of a ladle.
  4. Heat ghee in a pan.
  5. Once the ghee is hot, add onion and fry until slightly browned.
  6. Add ginger and garlic and fry for a minute.
  7. Add green chilli and tomato and cook for another 2-3 minutes.
  8. Now add turmeric powder and red chilli powder and the cooked dal.
  9. Adjust the amount of water and salt and bring the dal to a boil.
  10. Simmer the heat and let the dal cook for 4-5 minutes.
  11. Add lemon juice and mix well.
  12. For tempering, heat ghee in a pan.
  13. Once the ghee is hot, add cumin seeds and heeng.
  14. Let them crackle for a few seconds.
  15. Add Dry red chillies and garlic and fry until garlic turns brown.
  16. Pour the tempering over the dal.
  17. Garnish with fresh coriander.
  18. Serve hot.


  • Use a mix of either tuvar dal and moong dal or tuvar dal and dhuli masoor dal.
  • Always give two tadka to the dal to give it a dhaba like taste.
  • In the second tadka, make sure the ghee is very hot before adding the cumin seeds. It will make sure to release all their flavour in the ghee.
  • Use very good quality hing to give the tadka as it lends it a very delicious flavour.
  • You can also give a smoky taste to the dal by giving dhungar to it. For adding smoke flavour to dal, heat a piece of coal until red. Keep a bowl in the centre of the dal and keep this hot coal piece in the bowl. Drizzle a tsp of oil over the coal and immediately close the lid of the pan.

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Monday, November 11, 2019

Dal Palak Recipe | Spinach Dal Recipe | Palakura Pappu Recipe With Ingredients

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Dal Palak is a delicious lentil based Indian dish that brings goodness of spinach, garlic together as a humble accompaniment. Here is how to make Dal Palak Recipe at our home.

Palak dal is a important recipe in our house because of the combination of proteins in dal and vitamins and minerals in palak.

For a balanced diet to our body with proteins and minerals. according to medicinaltoday, spinach helps to lower blood pressure, improve asthma problems and makes bones stronger. more the greener these spinach leaves, the taste would be amazing.


PREP TIME: 10 Mins
COOK TIME: 20 Mins
SERVINGS: 2-3 Servings


  • 1 bunch spinach leaves, finely chopped
  • 1 cup of toor dal
  • 2-3 curry leaves
  • 1 chilli, chopped
  • ½ tsp turmeric
  • ¾ tsp chilli powder
  • 1 tsp oil
  • salt as per taste
  • 4 cups of water
  • 2 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp jeera seeds
  • 2 red chillies, dried
  • few curry leaves
  • 4-5 chopped garlic pods, chopped
  • pinch of hing


  1. For making dal Clean and wash the spinach or palak leaves and finely chop them.
  2. Take a pressure cooker & add 1 cup of toor dal and 3 cups of water.
  3. Add 1 bowl of finely chopped palak leaves to pressure cooker.
  4. Now add curry leaves, green chilli and 1 tsp of oil and mix well.
  5. Make sure all the palak leaves are properly dipped in the water.
  6. If required, add a cup of water.
  7. Close the lid of pressure cooker and cook it for 5 whistles.
  8. Once the pressure from cooker releases, open the lid and smash the dal well. simmer it in low flame.
  9. Now add turmeric, chilli powder and salt. mix it properly and keep it aside.
  10. Teake a frying pan take some oil and add all the seasoning ingredients mentioned in the recipe card.
  11. Once the garlic turns golden brown, mix the seasoning ingredients to palak dal. give a good stir to palak dal.
  12. Palak Dal is ready. serve with hot steamed rice or with rotis.

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Sunday, November 10, 2019

Zarda Recipe | Meethe Chawal Recipe | Sweet Rice Rcipe With Ingredients

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Zarda is a traditional boiled sweet rice dish with (orange) food coloring, milk and sugar, and flavoured with cardamoms, raisins, saffron, pistachios or almonds. The name Zarda comes from Persian word 'zard' meaning 'yellow', hence named since the food coloring added to the rice gives it a yellow color. Zarda is typically served after a meal. In the Indian subcontinent, zarda was and still remains a popular dessert on special occasions such as weddings and festivals.




  • ¼ cup ghee / clarified butter
  • 8 cashew / kaju, halves
  • 5 almond / badam, chopped
  • 2 tsp raisins / kishmish
  • 2 tsp dry coconut / kopra
  • 2 pods cardamom / elachi
  • 4 cloves / lavang
  • 1 cup water
  • ¼ tsp saffron / kesar
  • ¼ tsp orange food colour, optional
  • ½ cup basmati rice, soaked 30 minutes
  • ½ cup sugar


  1. For making Zarda, Take alarge kadai, heat 2 tbsp ghee and roast 8 cashew, 5 almond, 2 tsp raisins and 2 tsp dry coconut.
  2. Roast to golden brown on low flame and keep aside.
  3. In the remaining ghee add 2 pods cardamom and 4 cloves.
  4. Add 1 cup water, ¼ tsp saffron and ¼ tsp orange food colour.
  5. Mix well making sure the colour is mixed well.
  6. Further, add 1 cup soaked basmati rice (30 minutes) and mix well.
  7. Cover and cook on medium flame for 10 minutes.
  8. Mix gently, making sure rice is half cooked.
  9. Further add ½ cup sugar, 2 tbsp ghee and roasted dry fruits.
  10. Mix gently making sure sugar melts.
  11. Cover and simmer for 5 minutes.
  12. Stir in between to prevent from burning.
  13. Cook until the rice is cooked completely. and do not overcook as rice turns mushy.
  14. Finally, serve meethe chawal / zarda pulao hot garnished with few chopped nuts.


  1. Firstly, roast the dry fruits on low flame to prevent from burning.
  2. Also, you can use leftover rice to prepare zarda recipe.
  3. Furthermore, zarda pulao can be prepared in pressure cooker for 2 whistles on medium flame.
  4. Additionally, sugar can be replaced with jaggery for a healthy alternative.
  5. Finally, meethe chawal / zarda pulao recipe tastes great when prepared with fresh homemade ghee.

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Saturday, November 9, 2019

Amla Achar or Amla ka Achar | Gooseberry Pickle Recipe With Ingredients

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Amla pickle or Indian gooseberry pickle is a popular pickle in South Asia, India and Pakistan. This spicy pickle is also available commercially. Gooseberries are a source of vitamin C, vitamin A, calcium and phosphorus. Amla is extremely beneficial for health. It is rich in iron and vitamin c. Let's make amla pickle today.


Ingredients for Amla Achar:

  • Amla – 500 gm
  • Mustard Oil – 200 gm
  • Asafetida – 3 to 4 pinch (grinded)
  • Fenugreek seeds – 1 small spoon
  • Salt – 50 gm
  • Turmeric Powder – 2 small spoons
  • Red chili powder – 1 small spoons
  • Yellow Mustard seeds – 3 small spoons (grinded coarsely)
  • Fennel seed powder – 2 small spoon

How to make Amla ka Achar:

  1. Take good quality Amla and wash them in clean water. 
  2. Put 500 gm water in a utensil and heat it.
  3.  Add amla to the utensil after the water boils.
  4.  Let it heat for another 3 to 4 minutes. 
  5. After it boils again, turn off the burner and leave the amlas covered for cooling.
  6. Pour out the water and let the remaining water dry.
  7.  Now cut the amlas and remove their seeds.
  8. Put 100 gm oil in a frying pan and heat it. 
  9. Then put asafoetida and fenugreek seeds in the frying pan. 
  10. Stir them a couple of times to properly fry them. 
  11. Now mix turmeric powder, fennel seed powder, red chili powder, yellow mustard and salt in the mixture.
  12.  Put the amla into this mixture.
  13.  Mix them together properly.
  14.  Amla Pickle is ready.
  15. Fill the pickle in any glass container.
  16.  Keep it stored for 3 to 4 days so that it marinates well.
  17.  Stir the pickle with a clean and dry stirring spoon everyday.
  18.  Amla Pickle is ready for consumption from the very first day, but after 4 days it will taste much better.
 Now pour the remaining oil in the pickle (For preserving the pickle for long durations, it should always be dipped in oil).
You can have this Amla Pickle along with your meals for up to 1 year.


  • Firstly, add 1 lemon juice if the amlas not tangy.
  • Do not over cook the amlas as they will loose their shape.
  • Additionally, if using frozen amlas then steam just for 5 minutes, as they are not hard.
  • Always take out the pickle with a clean and dry spoon otherwise there are chances of spoilage.

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Friday, November 8, 2019

Sabudana khichdi Recipe With Ingredients

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Sabudana khichadi is an Indian dish made from soaked sabudana (tapioca pearls). It is typically prepared in parts of Western India such as Maharashtra, Karnataka, Uttar Pradesh, Madhya Pradesh, Rajasthan and Gujarat.
In major towns like Mumbai, Pune, Indore, Bhopal, Jaipur and Nagpur, it is available as street food and is widely eaten throughout the year. It is the dish of choice when an individual observes a "fast" during Shivratri, Navratri, or a similar Hindu religious occasion. It is known as Sabudana Usal in the Vidarbha region of Maharashtra.

Cuisine: Indian
Prep Time : 4min
Cook Time : 20min
Ready In : 30min
Servings: 2


  • Sabudana or Sago 1 cup
  • Peanuts
  • Green Chilies
  • Potatoes
  • Tomato
  • Oil or ghee
  • Curry leaves
  • Cumin seeds
  • Red chili powder
  • Salt to taste (rock salt for fasting)


Step 1 -Wash Sago or sabudana and soak into water for 3-4 hour. After that rinse the water and you will see sago grains are separated and moist.

Step 2-Boil two potatoes in pressure cooker and peal the skin. Cut the potatoes in cubes shapes. Roast the peanuts in pan and peal out the skin and grind roughly in grinder.

Step 3-Add oil or ghee into pan and add cumin seeds, curry leaves and finely chopped green chilies stir it for a minutes now add chopped potato and tomato in it and stir for 2 minutes now add sago, grind peanuts and salt to taste mixed it well and cover the pan and cook it for ten minutes, check stir it after 2-3 minutes.

Step 4-Now the yummy and taste sabudana khichdi is ready to serve garnish it with fresh coriander leaves and serve it with fresh yogurt and fried green chilies.


It is nearly pure carbohydrate and has very little protein, vitamins, or minerals. The addition of peanuts to sabudana khichadi adds to the protein making it a more balanced meal. It has a high caloric content, due to the quantity of starch and fat present.

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Wednesday, November 6, 2019

Veg Fried Rice Recipe

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Veg fried rice recipe made with cooked rice, finely chopped veggies and seasoning ingredients. it is a staple food to many south-east asian countries, but in india it is served as street food from indo chinese cuisine. it tastes great when served with manchurian gravy recipes or dal recipes.Veg fried rice recipe is one such adapted version from the asian cuisine transformed to a popular street food recipes. it has many variations and this recipe post is dedicated to the simple and easy veg fried recipe.

Veg Fried Rice








  • 1 cup basmati rice
  • 1 tsp  oil
  • ½ tsp salt
  • water for soaking & boiling


  • 2 tbsp oil
  • 2 clove garlic, finely chopped
  • ½ onion, finely chopped
  • 4 tbsp spring onion, chopped
  • ¼ carrot, finely chopped
  • 2 tbsp cabbage, finely chopped
  • 2 tbsp peas / matar
  • 5 beans, chopped
  • ¼ capsicum, finely chopped
  • ¾ tsp salt
  • 2 tbsp soy sauce
  • 1 tbsp vinegar
  • 1 tsp pepper, crushed
  • ¼ tsp salt


  1. firstly, in a large kadai heat 2 tbsp oil and stir-fry 2 clove garlic.
  2. also, saute ½ onion and 2 tbsp spring onion until they sweat.
  3. furthermore add vegetables of your choice like ¼ carrot, 2 tbsp cabbage, 2 tbsp peas, 5 beans, ¼ capsicum and ½ tsp salt.
  4. stir fry on high flame without overcooking vegetables.
  5. now add 2 tbsp soy sauce and 1 tbsp vinegar. stir-fry until the sauce is combined well.
  6. keeping the flame on high, add cooked rice.
  7. also, add 1 tsp pepper and ¼ tsp salt. adjust the salt as soy sauce has salt.
  8. stir-fry by mixing well making sure rice grains won't break.
  9. further, add 2 tbsp spring onions and mix well.
  10. finally, enjoy veg fried rice.


  • firstly, make sure to cool the rice completely or use leftover rice to prepare fried rice.
  • also, add vegetables of your choice like broccoli, snow pea or corn.
  • additionally, stir-fry the vegetables without overcooking.
  • finally, veg fried rice recipe tastes great when prepared with a variety of vegetables.
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Keema Curry Recipe With Ingredientss

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Lamb keema curry will keep you from reaching for that takeaway menu every time you feel tempted, it's so quick and easy to make and it's much lower in fat than a ready meal.


Prep Time: 5 Min
Cooking Time: 25 Min
Total Time: 30 Mins
Serves: 4


  • 2tsp sunflower oil
  • 1 onion, chopped
  • 2 garlic, crushed
  • 3cm piece fresh ginger, chopped
  • 1 green chilli, deseeded and chopped
  • 1tbsp garam masala
  • 1tsp each ground cumin, coriander
  • Pinch turmeric
  • 3 large tomatoes, chopped
  • 500g lamb mince
  • 100g petits pois or garden peas
  • Small handful fresh coriander


  1. Heat a pan with 1tsp of the oil and gently cook the onion, garlic, ginger, chilli and spices for 10-12 mins, until softened and fragrant. Add the tomatoes and cook for a further 5-6 mins. Tip into a blender and whizz until smooth.
  2. Heat the remaining oil in the same pan and fry the lamb mince over a high heat, breaking up as you cook to prevent big lumps. Reduce the heat, then pour over the spice mix and simmer, covered, for 15 mins.
  3. Add the peas for the final 5 mins. Top with fresh coriander and serve with steamed basmati rice, naan bread and mango chutney.

Top tip for making Keema curry:

If you don’t have all the individual spices, use 1 tbsp garam masala or 1 tbsp mild curry paste or powder according to taste
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