How to make delicious recipes

 Kite Toast Recipe material Bread slices - 6 pieces Carrots - 1 cup grated Cabbage - a cup of grated Cucumber - a cup of grated Onion - 1 piece finely chopped Green chili - a spoon Coriander - finely chopped Salt - as per taste Red chili powder - half a teaspoon Mango powder - half a teaspoon Lemon juice - half a teaspoon Shahi Cumin - Half a teaspoon Garam Masala - half a teaspoon Method to make kite post: First heat the oil in a pan. When the oil becomes hot, add cumin seeds to it. When the cumin seeds are golden colored, add all the grated vegetables to it. Fry it well. Leave the fried vegetables to cool. Meanwhile cut the bread into triangular shape. Then put the prepared vegetable mixture in the bread and put butter or ghee on both sides of the bread. And bake it in a toaster or on a griddle or in the oven. So in this way the favorite kite toast of the children was prepared. You can give it to kids for breakfast with tomato sauce. ...

healthy cheese roll recipe material Fresh Paneer - 100 grams Anta - 100 grams French Beans - 100 grams Carrots - 100 grams Onion - an onion finely chopped green coriander- Lemon juice - half a teaspoon Cumin seeds - half a teaspoon Salt - as per taste Red chili - as per taste Method of making nutritious cheese rolls: First of all make wheat flour rotis. Then heat the oil in the pan. When the oil gets hot, add cumin seeds to it. When the cumin seeds turn golden in color, add chopped green vegetables to it. When the vegetables are cooked a little, then add salt, chilli to it and mix it well. After that add paneer and lemon juice to the vegetables and stir for a while. When this mixture is cooked well, turn off the heat and take the pan down. After this, spread the prepared mixture on the bread and make a roll. This is how your delicious nutritious cheese roll is made. You can eat it with chutney. You can make rolls by adding more vegetables like paneer. ...

 Tasty Appam material Semolina - 1 cup Curd - 1 tbsp Cumin seeds - 1 teaspoon Capsicum - 2 tbsp (finely chopped) Tomatoes - 2 tablespoons (finely chopped) Onion - 4 tablespoons (finely chopped) Ginger - 1 teaspoon (finely chopped) Eno powder - half a teaspoon Curry leaves - 8 finely chopped Peanut oil - a little bit Method of Preparation of Appam First, add cumin, salt, onion, capsicum, curry leaves, tomato, and ginger paste to the semolina as per the yogurt. Then add water as needed to the semolina so that it mixes well. After mixing this mixture for 15 to 20 minutes, add ENO powder to it. After this heat the appam sachets and apply oil on it. When the mold is well heated, fill half of the mixture in the mold and slow down the heat. With the help of a flip, bake the appam well from both the sides. In this way eat the appam prepared with chutney.    

 Achari Puri Recipe material Anta - a bowl Moong - half bowl Gram flour - 1 tbsp Pickle Masala - As Per Taste Fennel seeds celery - Salt - as per taste Coriander - oil - How to make Achari Puri: Firstly add moong, gram flour, pickle masala, fennel, celery, salt and chopped coriander to the flour. Then mix it well. After this, add water and make a hard dough. Cover it with a cloth and leave it for 5 minutes. After this, heat oil in a pan. Reduce the heat and fry all the pooris. You can eat with sauce or vegetable or it is very tasty.

 Urad Moong Dal Puri Recipe material White soaked urad dal - two cups Soaked moong dal - half cup Gram flour - two teaspoons Fennel - a small spoon Asafoetida - a pinch Mango powder - a small spoon Red chili powder - a small spoon Green chili - two pieces Dough - two cups Flour - a cup Gram flour - half cup Salt - as per taste Oil - for frying Method of preparation of Urad moong dal puri: Grind the dry spices together. Also grind urad and moong dal coarsely. Now heat oil in a pan. Add asafetida and dried spices to it. After two (2) minutes add gram flour and fry till it becomes golden. Now add PC dal and fry it. When the mixture starts leaving the pan, take it off the flame and cool it. Put the prepared mixture in the wheat flour and mix it well. Add water as required and knead it as hard as possible. Then heat the oil in a pan and fry all the prepared pooris in it. You can eat it with sauce. In this way, urad moong dal puri is ready.

 Colorful-colored Masala Puri material Flour - a bowl Dough - a bowl Semolina - half bowl Curd - half cup Spinach - 250 grams Carrot - Four Pieces Lahsan - Four Buds Green chili - 2 pieces Fennel - a small spoon Celery - a small spoon Cumin seeds - a spoon Salt - as per taste Oil - As required Method of preparation of colorful masala puri: So let's know how to make colored colorful masala puri: First soak the semolina in curd for 1 hour. After this, take out the carrot juice. Boil the spinach lightly and grind it. Make a paste of garlic and green chillies. Then grind the fennel, celery and cumin seeds lightly. Now filter all purpose flour, salt, and flour in a sieve and keep them separately. Now mix soaked semolina in this mixture of manda, flour and salt. And add garlic and chilli paste and all the spices. Then add a spoon of oil and mix it well. And divide it into three (3) parts. Knead the first part with carrot juice, the second with spinach and the third with plain water. Take...

 Raw turmeric recipe material Raw Turmeric - 200 grams Ghee - 400 grams Curd - 400 grams Cauliflower - 100 grams Peas - 100 grams Ginger - a small piece Lahsan - 4 to 5 buds Coriander Powder - One Teaspoon Chilli Powder - One teaspoon Vegetable Masala - 1 teaspoon Green Chili - 3 to 4 Salt - as per taste Oil / Ghee - as required Method of preparation of raw turmeric recipe: So let's know how to make raw turmeric recipe- First heat ghee in a pan. Fry the cauliflower and peas in it. After that remove the peel of raw turmeric and grate it. Then heat the ghee in a pan and roast grated turmeric in it till it becomes light brown in color. Then heat a pan. Add five foramen and red chili to it and cook. When it is cooked well, take it in curd and add coriander powder, red chilli powder, ginger paste, garlic paste and salt and mix it and put this mixture in the pan. When the mixture starts separating from the ghee during cooking, add fried vegetables to it. Then cook it for 10 to 15 minutes...

 Raw Banana Yogurt Recipe material Raw banana- oil - Salt turmeric powder coriander powder cumin powder Yellow mustard ground chilli powder Bay leaf curd tomatoes Cumin seeds how to cook  raw banana curd recipe: So let's know how to make raw banana curd recipe- First peel the banana and cut it into a long shape. After this, heat the oil in a pan. Fry the sliced ​​bananas in it. After this, take curd in a vessel and put fried bananas in it. Add turmeric powder, salt, coriander powder, cumin powder, powdered yellow mustard, chilli powder and asafetida to the same pot and leave it for a while. So that the spices reach inside the banana. Then heat the oil in a kadhai, put five forks in it. When it turns golden color, add chopped tomatoes and then put curd mixture in the pan. When the oil starts pouring from the curd, cook it. Your delicious raw banana curd recipe prepared in this way. Conclusion: Keyword:

 Chana dal recipe material Chickpea lentil Salt turmeric Chilli powder Kashmiri Chilli Asafoetida coriander powder cumin powder Vegetable Spices Garam Masala Small cardamom black cardamom Cinnamon Long Bay leaf Dry red chili tomatoes cumin  Ghee / Oil Coriander Addresses ginger Green chilli Method of preparation of chana dal recipe: First of all, soak the gram lentils one day in advance at night. When it gets soaked then grind it in a mixer grinder. After that, add salt, asafoetida, cumin powder and garam masala powder to the powdered lentils, put it in a pan and heat it on low heat. Heat it until it is cooked well. Do not add oil to it. So keep stirring the mixture in the pan so that it does not stick. Turn off the gas when the ground lentils are cooked well. Now put ghee all around in a plate, put the mixed lentils on top of it and cut it into the shape of barfi. Now heat the oil in a pan, when the oil is hot, fry the barfi of chopped lentils in it. Then grate the tomatoes. ...

 Gobhi dahi recipe material cauliflower oil Salt turmeric powder coriander powder cumin powder Yellow mustard ground chilli powder Bay leaf curd tomatoes Cumin seed How to make gobhi dahi recipe: So let's know how to make cauliflower and curd recipe / gobhi dahi recipe   First cut the cauliflower. Then heat the oil in a pan. Fry the chopped cauliflower   in it. After that take curd in a vessel and put fried cauliflower   in it. Then add turmeric powder, salt, coriander powder, cumin powder, powdered yellow mustard, chilli powder and asafoetida and leave it for a while. Then heat the oil in a kadhai, put five forks in it. When it turns golden color, add chopped tomatoes and then put curd mixture in the pan. When the curd starts leaving the oil, cook it. Your delicious cauliflower   curry recipe prepared in this way. The conclusion Keyword: Finish

Curd  Parwal Recipe   material Pointed gourd oil Salt turmeric powder coriander powder cumin powder Yellow mustard ground chilli powder Bay leaf curd tomatoes Cumin seeds How to cook Dahi Parwal recipe: So let's know how to make Dahi Parwal's recipe- First of all, we first scratch the parwal and peel it and do not cut it, leave it intact. Then heat the oil in a pan. Fry the chopped parwal in it. After that take curd in a vessel and put fried parwal in it. Add turmeric powder, salt, coriander powder, cumin powder, powdered yellow mustard, chilli powder and asafoetida and leave it for a while. Then heat the oil in a kadhai, put five forks in it. When it turns golden color, add chopped tomatoes. And then put the curd mixture in the pan. Cook it till the oil separates from the curd. Your delicious dish curd parwal recipe prepared in this way. Conclusion: Keyword: Finish

 Ghee (Gourd) - flaxseed recipe material Gourd - one piece flaxseed - a cup Whole coriander - two teaspoons Whole Cumin - two teaspoons Red chili - a spoon Asafoetida - a pinch Turmeric powder - one teaspoon Salt - as per taste Bay leaf - two to three Oil - as required Lemon for souring  How to make Ghee (Gourd) -  flaxseed recipe Let's know how to make Gheeya (gourd) -alasi flaxseed recipe. First wash the gourd well and then peel it. Then cut it into thin slices. After that put linseed, coriander, cumin and dry red chillies in a pan and fry them till they turn brown. When the flaxseeds are cooled, grind them in a mixer grinder. Now heat the oil in a kadhai. When the oil is well heated, add five foramen, asafoetida, red chilli and bay leaves. When the fiveforan becomes golden color, add chopped gourd to it. After that, put salt and turmeric in the gourd and reduce the flame. Keep stirring the recipe periodically so that the gourd ...

 Shahi-Spinach Recipe material Spinach - half a kilo Ginger - 1 teaspoon Carrots - a bowl Beans - A Bowl Corn - a bowl Cumin seeds - a spoon Red chili powder - two teaspoons Tomatoes - two small Garam masala - a spoon Salt - as per taste Oil / Ghee - as required Onion - two Lahsan - 5 to 6 buds Cream - half a cup   How to make Shahi-Spinach Recipe:   So let us know how to make Shahi-Spinach Recipe.   First of all, keep 4 to 5 cups of water in a large vessel. Till the water comes to a boil, cut the carrots and beans into small pieces. Clean and wash spinach as well. When the water comes to a boil, then put all the vegetables (beans, carrots and corn) in the water. If you want, you can also cook the vegetable by putting it in the pan, but boiling does not take a long time and the vegetable remains different too. Boil the vegetables till they are cooked well. Now heat a pan. When the oil gets hot, add cumin seeds to it. When...

Bhindi bhaji (fry) bhindi fry- recipe material Okra - ½ kg Fenugreek - one spoon Hinge - a pinch Dry red chili - as per taste Chaat Masala - two teaspoons Turmeric Powder - half a teaspoon Salt - as per taste Lemon - 1 piece How to make Bhendi Bhaji (Fry) recipe of bhindi fry- recipe: So let's know how to make recipe - Fry bhindi fry-recipe - First of all, wash the okra. Then leave it to dry for some time in the air. After the water dries, cut into thin thin circular slices. Now heat oil in a pan. When the oil becomes hot, add fenugreek, asafoetida and dry red chilli to it and cook it well, fry it till it becomes golden color. During this, squeeze the juice of half a lemon in it from above. By adding lemon juice, the ladyfingers do not stick together. One more thing to keep in mind is that it should not be covered while frying. In this way, when all the three ingredients are of golden color, then add chopped ladyfinger in it. Now keep the ladyfingers i...

Malai - Kofta recipe material- Paneer - 250 grams Boiled Potatoes - 4 to 5 Wearable powder - a spoon Cumin powder - one teaspoon Chilli Powder - One teaspoon Garam Masala - two teaspoons Kasuri Methi - a spoon Turmeric - a spoon Shahi Paneer Masala   - Cashews - 8 to 10 pieces Cumin - a spoon Tomatoes - 2 large Fresse Cream - 1 cup Salt - as per taste Oil / Ghee - As required   How to make  Malai Kofta Recipe :   So let's know how to make Malai Kofta Recipe: First boil the potatoes. Then make a fine paste of it. After this, grate the paneer and mix it in boiled potatoes. In this mixer, mix turmeric powder, salt, cumin powder, garam masala, and a little flour and mix it well. Now make small balls of this prepared mixture and keep it in a plate. Now heat oil in a pan. When the oil is hot, fry the prepared ball in it till it becomes golden in color. Now heat the oil again in a pan and add small pieces of tomato and add c...

 Pizza -  Sandwich  Recipe  material - Two pizza breads Chopped onion - 1 bowl finely Chopped Tomatoes - 1 bowl finely Paneer - 1/2 bowl Chopped Cabbage - 1/2 bowl finely Boiled sprouted moong - 1/2 bowl salt to taste freshly ground black pepper tomato sauce How to make  Pizza Sandwich Recipe: Add butter to the pan and when hot, add onion, tomato, capsicum and cabbage. Stir for 5 minutes and then add moong and paneer to it. Now add salt, pepper and 2 teaspoons of sauce. Cook till the water dries up. Then put the butter on the pizza bread and apply the sauce. Spread the above prepared mixture on the bread and put another pizza bread on top. Pack and pack with sandwich maker. More about this source textSource text required for additional translation information Send feedback Side panels History Saved Contribute

Ghee (lauki) Slices   Recipe   It is a vegetable without onions and garlic. You can eat it by making it on the day of fasting. Not only this, if any guest comes to your house suddenly, then you can serve this recipe immediately and serve it. It does not take much time to make it. It will not have to bring anything from the market to prepare the recipe because all things will be found in your kitchen. Recipe Ghee (Gourd) Slices material Ghee (Gourd) - One piece (small piece) Rice - a bowl Tomato - Five Pieces Yellow mustard - two teaspoons Coriander Powder - One teaspoon Turmeric Powder - One teaspoon Cumin Powder - One Teaspoon Salt - as per taste Dry red chili - four-piece grind Bay leaf - four to five pieces Asafoetida - a pinch Five Foran - 1 teaspoon Khata - as per taste How to make   Gheea (Gourd) slices  Recipe : First of all, soak rice for one to two hours. Then grind it well. Then mix salt and turmeric powder and ...

Aloo -  Dum  Recipe material Potatoes - 750 grams Onion - two large sizes Garlic - 5 to 6 buds Tomatoes - two large Ginger - small piece Cashew - 8 pieces Cloves - 3 to 4 Small cardamom - 3 to 4 Large cardamom - 1 Cinnamon - 2 Turmeric powder - one teaspoon Coriander Powder - One teaspoon Cumin Powder - One Teaspoon Kashmiri chilli powder - one teaspoon Red chili - two pieces Green chili - two pieces Coriander - chopped leaves Bright - two to three Ghee / oil as required Salt as per taste   How to make Potato Dum Recipe - First of all, prune the medium-sized potato and clean it thoroughly and peel it. Dry the peeled potatoes thoroughly. After that, adopt a middle cut in the middle of the alu so that all the spices inside the alu go well. In the next step heat the oil in a pan. After this, put 150 grams of mustard oil in the pan and heat it well. When the oil is hot, fry the potatoes sprinkled well on low heat. After th...

 Dal - Chila -  Roll Recipe material   : Small bowl Chana dal - 1 Dhuli moong dal - 1/2 bowl Ginger - 1 piece Garlic - 5 buds Cauliflower - 1 small Peas - 1 bowl Chopped carrots - 1 bowl Coriander leaves - Ghee / Oil salt to taste Chaat Masala - 1 teaspoon Garam Masala - 1 teaspoon Mango powder - 1 teaspoon Green chutney   How to make Dal Chila Roll Recipe: First of all soak chana dal and moong dal for 4 to 5 hours. After this, add ginger, garlic and salt to the pulses and grind them. Then keep the dal mixture aside. After this, heat the oil in a pan. Then cook the cabbage, carrot pieces and peas in it. After this, add salt, garam masala, chaat masala and green coriander and cook it well. After this, turn off the gas. Now with the paste of the pulses make thin thin cheela on the nonstick pan. Put green chutney on it, roll the stuffing of vegetables and wrap it with a paper napkin and put a toothpick in it so that the roll does no...

 Paneer- Pyaja Recipe material Paneer 250 grams Onion - 1 kg Tomatoes - 250 grams Ginger - small piece Garlic - four buds Green chili - four pieces Cumin Seeds - One Teaspoon Garam Masala - two teaspoons Turmeric powder - one teaspoon Coriander Powder - One teaspoon Cumin Powder - One Teaspoon Red chili powder - a spoon Kashmiri red chilli - a spoon Paneer Masala - two teaspoons Garam Masala - two teaspoons Salt as per taste Oil as required Bay leaf Coriander leaves   How to make Paneer-Pyaj recipes : First cut large pieces of cottage cheese. Then heat the water in a pot. Leave the sliced ​​paneer pieces in it for 4 to 5 minutes. Then chop the onion and tomato as well. After this, take about 250 grams onion and grind together four cloves of garlic and small pieces of ginger together. Then heat the oil in a pan. And fry the paneer in it. Keep the flame on low during this time. Then heat the oil in a pan, add cumin seeds, g...

 Madrasi -  jimikand recipes material Gymnastic - 400 grams Tomato - 150 grams Turmeric powder - one teaspoon Coriander Powder - One Teaspoon Cumin seeds - a spoon Yellow mustard - a spoon Red chili powder - a spoon Chaat masala - a spoon Pachphoran - Half a teaspoon Asafoetida - a pinch Bayjar - Five Pieces Red chili - four pieces Yellow mustard (whole) - half a teaspoon Salt as per taste Oil as required How to make Madrasi jimikand recipes : First of all remove the peel of the jimikanda and wash it. Cut it into the size of pieces of paneer. After this wash the tomatoes and cut them into big pieces. After this, add coriander, cumin, red chilli and some turmeric powder and mix it in the mixer. Then heat the oil in the cooker, add fiveforran, hing, red chilli and bay leaf. When it is cooked, add turmeric pieces to it along with turmeric. After this, reduce the heat to low. When the zamindak is cooked well, add chopped tomatoes t...

Spinach - Kofta  Recipe /  Palak- kofta  Recipe  material Spinach - half a kilo Tomato - 4 pieces Ginger - small piece Asafoetida - half a teaspoon Cumin seeds - a spoon Bay leaf - four pieces Gram flour - 1 cup Coriander Powder - One teaspoon Red chilli powder - one teaspoon Kashmiri chilli powder - half a teaspoon Garam Masala - a spoon Turmeric - a spoon Oil - as required Salt - as per taste Coriander –     How to make Palak - Kofta Recipe / Palak- kofta recipe: First chop the spinach finely. After this, add cumin, asafoetida, salt, turmeric powder and gram flour and mix them all together. Add gram flour to the spinach so that its balls are easily formed. Do not add too much gram flour or less. After this, heat the oil in a kadhai and deep-fry it by making small balls of spinach gram flour mixture. After that heat oil in a pan, add cumin, asafoetida and bay leaves. When the cumin seeds turn golden...

Potato - Parwal  Recipe / Aloo - Parwal  Recipes  material Potato - four pieces Parwal - half a kilo Tomato - three pieces Onion - four pieces Curd - 1 cup Cumin seeds - a spoon Red chili - a spoon Turmeric powder - one teaspoon Red chili powder - a spoon Coriander Powder - One Teaspoon Meat masala - a spoon Vegetable Masala - 1 teaspoon Bay leaf - two pieces Salt - as per taste Oil - as required Coriander leaves     How to make Potato - Parwal Recipe / Aloo – Parwal Recipes :   First boil the potatoes. After this, remove the peel of the potato and cut it into four big pieces. Take out the skin of the parwal also and cut it into four pieces. Finely chop the onion and tomato. After this, put potatoes, parwal and onion in a vessel. Add yogurt, salt, turmeric powder, bay leaf, red chilli powder, coriander powder, meat masala, vegetable masala and a spoon of oil and mix it all together. After this, hea...

Cabbage - Kofta Recipe material Cauliflower - 1 piece Tomato - 4 pieces Ginger - small piece Asafoetida - half a teaspoon Cumin seeds - a spoon Bay leaf - four pieces Gram flour - 1 cup Coriander Powder - One teaspoon Red chilli powder - one teaspoon Kashmiri chilli powder - half a teaspoon Garam Masala - a spoon Turmeric - a spoon Oil - as required Salt - as per taste Coriander –   How to make  cabbage-kofta  recipes : First, finely chop the cabbage. After this, add cumin, asafoetida, salt, turmeric powder and gram flour and mix them all together. Add so much gram flour to the cabbage so that its balls can be made easily. Do not add too much gram flour or less. After this, heat the oil in a pan and make small balls of cabbage gram flour mix and deep fry it. After this, heat oil in a pan, add cumin, asafoetida and bay leaves. When the cumin seeds turn golden in color, add ginger paste and tomatoes to it. When tomato is coo...

 Jimikand-kofta Recipe material Gymnastic - one pound Tomato - 4 pieces Ginger - small piece Asafoetida - half a teaspoon Cumin seeds - a spoon Bay leaf - four pieces Gram flour - 1 cup Coriander Powder - One teaspoon Red chilli powder - one teaspoon Kashmiri chilli powder - half a teaspoon Garam Masala - a spoon Turmeric - a spoon Oil - as required Salt - as per taste Coriander -     How to make  jimikand - kofta recipe   First of all, cut the jimikanda into small size and boil it. Then add cumin, asafoetida, salt, turmeric powder and gram flour and mix them all together. Add gram flour so that it can be easily made into balls. Do not add too much gram flour or less. After this, heat the oil in a kadhai and deep-fry it by making small balls of jimikand gram flour mixture. After this, heat oil in a pan, add cumin, asafoetida and bay leaves. When the cumin seeds turn golden in color, add ginger paste and tomat...