As a Ifthar special drink, let me share the recipe for making Watermelon Juice, otherwise called Mohabbat ka sharbat. You can make it out of milk, watermelon, Rooh Afza sharbat syrup. Let’s get started!
Get 2 cups of watermelon, add 4 tbsp of sugar and blend it well to get a watermelon juice extract. Take 1/2 liter of chilled milk and add the watermelon juice extract into it.
Add 1/4 cup of roof afza sharbat syrup. Add another 1 cup of small pieces of watermelon, and mix it well. Add ice cubes as per your preference, and now Mohabbat ka sharbat is ready to enjoy!
Follow me here and subscribe to my Youtube Channel to get weekly recipes.
I know you heard about vada, a crispy deep-fried snack. Let me tell you the recipe for a protein-rich and healthy vada made out of green moong dal. Let’s get started!
Take 1/2 cup of green moong dal and soak it for 5 hours. Reserve it of 3 tbsp for later use. Put the rest in a mixie, grind it coarsely and keep it aside.
Take 1-inch size chopped ginger in the mixie jar, add four roughly chopped green chilly, one roughly chopped onion, 1/2 tsp of cumin seeds into it, and grind it separately.
Get a bowl and add coarsely grinded moong dal. Put 3tbsp of soaked moong dal reserved earlier. Mash it well. Later add the coarsely grinded onion green chilly and a few finely chopped curry leaves. Add salt as per your preference. Mix it well, and the batter alike is ready.
Step 2 – Making Moongdal Vada:
Take a pan and add oil for frying. Keep the flame with medium-high heat. Take a small ball-sized batter. Flatten it thin to get crispy vadas. Drop it in hot oil and fry till it gets golden brown. Repeat the process until the batter is available. Now, protein-rich and healthy green moong dal vadas are ready to serve.
Follow me here and subscribe to my Youtube Channel to get weekly recipes.
Get one cauliflower washed and rinsed with water. Cut it into medium pieces. Take those in a bowl and pour hot water over it. Add salt as per your preference with 1/4 tsp of turmeric powder. Mix it well. Cover and let it rest for 7-8 minutes. Drain off the water and keep the stuff aside.
Step 2 – Cauliflower Marination:
Take a bowl and add 3 tbsp of plain flour, or otherwise called maida. Put 2 tbsp of rice flour, 2 tbsp of cornflour, 1 tsp of chilly powder, 2 tsp of Kashmiri chilli powder, and 1 tsp of garam masala powder.
Add the required salt, 1 tsp of ginger garlic paste, crumble and mix it well. Add enough water to make a thick batter. Put all the prepared cauliflower pieces into it and mix well. Marinate it for 30 minutes.
Step 3 – Making Gobi 65:
Take a pan with oil. Heat it for frying with medium heat. Add the cauliflower pieces one by one in hot oil. Stir it occasionally and flip it over. Fry till it gets golden brown. Put some curry leaves and fry it for a minute. Gobi 65 is ready to serve!
Follow me here and subscribe to my Youtube Channel to get weekly recipes.
It’s summer in India. Yes, you might have read the news about the over 40°C rises in some cities nowadays. I eagerly prefer to have fresh juices. So I tell you the easy recipe to make lemon mint juice and make you feel better. Let’s get started!
Take a mixie jar, add some mint leaves, 3 tbsp of sugar, and required salt. Grind it with little water.
Now filter it in another vessel. Pour the juice extract of big size lemon. Finally, add 3 cups of water and mix it. Now lemon mint juice is ready, and you can serve it with ice cubes.
Follow me here and subscribe to my Youtube Channel to get weekly recipes.
Would you like to spice up your Chole puri, chapati, paratha? Let me share with you Punjabi-style Chole masala. This recipe is healthy as it is made out of chickpea. Let’s get started!
Take a bowl and add 1 cup of chickpea, otherwise called channa. Wash well and soak it in water for at least 6-7 hours or overnight. Get a cooker and put the soaked chickpeas into it along with 2.5 cups of water. Add some salt as per your preference. Cook it for 6-7 whistles with medium heat. Now, you’ve made the pre-prepared chickpea for a later process.
Step 2 – Making Chole Masala:
Take a pan and pour 2 tbsp of oil into it. Keep the flame at medium heat. Add one bay leaf, one cinnamon, two pods of cardamom, one black cardamom, 1 tsp of cumin/jeera, 1/2 tsp of Kasuri methi, and saute well.
Put two medium-sized finely chopped onions, 1 tsp of ginger garlic paste, and fry it till the raw smell goes out.
Add 1/4 tsp of turmeric powder, 3/4 tsp of chilly powder, 1 tsp of coriander powder, 1/2 tsp of cumin powder, 1/2 tsp of garam masala, 1 tsp of amchur/dry mango powder, preferred salt, and mix it well.
Add three tomatoes as paste, and cook it till the oil separates. Add the cooked chickpea along with water, and mix well. Cover and simmer it for 10 minutes. Turn off the flame as the channa gravy is ready for the tempering process.
Step 3 – Tempering:
Get another pan and add 1 tbsp of ghee. Keep the flame with medium heat. Add one green chilly with slit, 1 tsp of Kashmiri chilly powder, 1/2 tsp of garam masala, and fry it for 30 seconds.
Finally, add this tempering to the gravy along with 1 tbsp of finely chopped coriander leaves. Now, channa masala is ready for serving!
Follow me here and subscribe to my Youtube Channel to get weekly recipes.
Would you like to spice up your Tea or Coffee? It is easy to make Methu Pakora that spice up your snack time. This recipe is rich in onion, or otherwise, you can call it onion pakora. Let me tell you the recipe steps to make and enjoy it. Let’s get started!
Take a vessel and add eight medium-sized roughly chopped onions. Add one chopped green chilly, a few finely chopped coriander leaves, a few finely chopped curry leaves, and 1/4 cup or 8 tbsp of gram flour.
Put 2 tbsp of rice flour, 1 tsp of chilly powder, 1/4 of asafoetida powder, and finally add 1 tsp of salt. Now start to crumble it and mix well. Add water gradually to get the dough while mixing. Keep this dough aside for making pakora.
Step 2 – Making Onion Pakora:
Get a pan and heat oil for frying at medium heat. Put in a batch of a small portion of dough until the pan accommodate. Keep frying until it turns golden brown. Stir it occasionally during the frying process. Now the methu onion pakora is ready for serving. Repeat the process for all remaining dough. Enjoy it with tea or coffee!
Follow me here and subscribe to my Youtube Channel to get weekly recipes.
Take a mixie jar, add three cloves of garlic. one green chilly, a few coriander leaves, and one handful of mint leaves. Squeeze the 1 tbsp equivalent extract of lemon juice into it. Grind it to make a paste and keep this stuff aside.
Take a bowl and put 2 tbsp of curd/yogurt into it. Add the prepared paste, 1/4 tsp of salt, and mix well. Now the mint yogurt chutney is ready to serve! It goes well for parathas, tandoori chicken, mandi, and so on.
Follow me here and subscribe to my Youtube Channel to get weekly recipes.
You might’ve heard a flatbread that is naive to the Indian Subcontinent, a Paratha. Let me share the recipe for the stuffed minced meat version of paratha; yes, it is keema paratha. You can enjoy this protein-rich wheat flour-based keema paratha with Mint Yogurt Chutney. Let’s get started!
Get a pan and keep the flame at medium heat. Pour 1 tbsp of oil. Add two medium-sized finely chopped onions, two finely chopped green chilly, and fry it for 2 to 3 minutes.
Put 1/4 tsp of turmeric powder, 1 tsp of chilly powder, 1 tsp of coriander powder, 1 tsp of garam masala powder, and mix it for a minute.
Add 250g of minced meat, otherwise called keema, into it. Keep stirring with high heat for 5 minutes. Add crystal salt as per your preference, 1 tbsp of ginger garlic paste, and mix well.
Pour 1 cup of water. Now reduce the flame to low heat. Cover with lid and cook for 20 to 25 minutes. Finally, add 2 tbsp of coriander leaves and mix well. Turn off the flame and keep the keema mixture aside.
Step 2 – Making Dough:
Take a vessel and add 2.5 cups of wheat flour. Add salt as you needed and 1 tbsp of oil. Crumble and mix well. Gradually add water to make a smooth dough. Knead the dough for about 10 minutes. Cover it with a wet cloth and let it rest for 15-20 minutes.
Take a sizeable ball-sized dough and flatten it like this, as shown in the video. Dust the flattened ball with some flour and roll it as a thick sheet. Place 1 tbsp of keema mixture in the center and seal the edges to make a keema stuffing. Remove the excess dough, if any, during filling. Prick with a fork to avoid air that helps you rolling it gently. Now, it is ready for frying in the next step.
Step 3 – Making Keema Paratha:
Place the paratha on the hot Tawa with medium-high heat. Cook it for a minute and flip it over. Apply ghee on both sides. It’s ready to serve! Repeat the process till you have the dough balls. Serve with Mint Yogurt Chutney and enjoy it.
Follow me here and subscribe to my Youtube Channel to get weekly recipes.
Do you want to make a side dish for breakfast or dinner in 10 minutes? You can make a tasty Tomato Mint Chutney, and it is easy to make. Let’s get into the details of this recipe!
Take a vessel and pour 2 tbsp of oil. Keep the flame at medium heat. Add two dry chilly, eight small cloves of garlic, 10 to 12 pieces of shallots, one green chilly, a few curry leaves, and mix well.
Put one large-sized roughly chopped tomato and saute for a minute. Add 1/4 cup of coconut pieces, and fry it for 2 to 3 minutes. Put crystal salt as preferred and mix it well.
Add 1 cup of washed mint/pudina, and cook for 2 to 3 minutes. Turn off the flame and keep the stuff aside till it cools down.
Once cooled down, take a mixie jar and put all the stuff into it. Grind it and add the tempered mixture of mustard, urad dhal, and curry leaves into it. Mix well, and now the tomato mint chutney is ready for serving!. It goes well for dosa or idly. Enjoy it with your family.
Follow me here and subscribe to my Youtube Channel to get weekly recipes.
What would you do with Dry Fish? Can we make curry out of it? Yes, you can. I must say this is one of my special grandma recipe done with a clay pot to preserve the traditional way of doing it. It is tasty and goes well with plain rice. Why are you waiting? Let’s get started!
Take 1/2 tsp of black pepper, 1/2 tsp of cumin seeds in a mixie jar, and grind it coarsely. Keep this powder alike aside.
Take ten small onions, eight medium cloves of garlic, two green chilly in a mixie jar again, and grind them too coarsely. Keep this stuff aside.
Take few coconut pieces with little water in a mixie jar, and grind them to get a smooth paste. Get small ball-sized tamarind, and add enough water to squeeze the extract.
Now, take a bowl and add the prepared coarse powder and coarsely grinded onion, green chilly and garlic. Add 1/4 tsp of turmeric powder, 2 tsp of coriander powder, 1 tsp of chilly powder, coconut paste as made earlier, and one medium chopped tomato.
Pour 1 cup of thick coconut milk with prepared tamarind extract and preferred level of crystal salt. Mix it well to get a dissolved mixture, and you’re ready for the next step.
Step 2 – Making Dry Fish Curry:
Roast the dry fish on direct flame, and then keep those fishes aside. You can dry roast it on a pan also. Use a clay pot to make this curry to get a traditional taste. Keep the flame at medium heat and pour 1 tbsp of oil. Add five small cloves of crushed garlic and fry for a minute till the raw smell disappears. Add 1/2 tsp of mustard seeds, 1/2 tsp of cumin seeds, and mix it.
Add some curry leaves and mix it well. Fry it for 20 seconds after adding 1/2 tsp of chilly powder. Pour the dissolved mixture and put four pieces of dry ribbonfish. You wash it slightly after direct roasting those fish pieces. You can use any dry fish for this curry.
Take two brinjals, each cut into half in the clay pot. Cook it for 15 minutes with medium heat with a covered lid. Later add 1 tbsp of finely chopped coriander leaves and mix well. Now, turn off the flame as the dry fish curry is ready to serve! Enjoy it with plain rice.
Follow me here and subscribe to my Youtube Channel to get weekly recipes.
Monifooz 