How to make meethi chutney (sweet sauce)

Saunth mithi imli chutney

The meethi chutney (sweet sauce) is basically a side dish to serve with other main courses, like others this is also mouth watering and the looks of it will make you go crazy. Finally share and enjoy.

Ingredients

3 lemon sized balls of tamarind ( seedless )

1/2 tsp ginger powder

1 cup water

1/2 cup jagery or (sugar)

1/2 tsp red chilli powder

1/2 tsp cumin powder

1/2 tsp black salt 

1/2 tsp salt 

Method

All you have to do is soak imli in one cup of water for about 15 minutes and bring it to boil. Then simmer it for 3 minutes. Remove from fire and strain it. Keep it aside and let it cool down.

After that mash it well to extract all the juice from it. Then add all the other ingredients and mix well together. Boil simmer again for approximately 2 minutes till it becomes thick .Remove from fire and cool.

Serve and a side dish and enjoy.

How to make green chutney

Green chutney

The green chutney is basically a side dish to serve with other main courses, like others this is also mouth watering and the looks of it will make you go crazy. Finally share and enjoy.

Ingredients 

1/4 cup of mint leaves

1 cup of coriander leaves

2-3 garlic (flakes)

3-4 green chilies

1/2 onion (chopped)

2 tbsp lemon juice

1/2 tsp sugar 

1/2 tsp cumin powder

1/2 tsp black salt

1/2 tsp salt (to taste)

Method

There is only one step in this recipe. All you have to do is take a blender and put all the ingredients in it and blend it until it becomes soft and smooth paste.

Serve as a side dish and enjoy. 

How to make bread pakoda (famous recipe)

Bred Pakoda

The bread pakoda is a world famous street food. Love it or hate it but you just can ignore it. Like other street food this one also makes you mouth water but it also forms a desire in you to make you want for it. It is very mouth watering. Finally share and enjoy.

Ingredients for batter

1 cup besan (Bengal gram flour)

1/2 cup of water

1/2 tsp turmeric powder

1/2 tsp chilli powder

1/4 tsp of asafoetida (hing)

salt (to taste)

For the aloo masala

2 tbsp oil 

1/2 tsp mustard seed

7 curry leaves

3 potatoes (boiled, peeled and mashed)

1/4 tsp turmeric powder

2 green chillies

2 tbsp green coriander (chopped)

salt (to taste)

Other ingredients

oil for deep -frying

6 big slices

meethe chutney

teekhe chutney

lehsun (garlic) chutney

Method

Heat the 2 tbsp oil in a pot add the mustard seeds, curry leaves and turmeric powder and fry for a few seconds.

Then add the mashed potatoes, green chilli, green coriander, salt and mix well together and cook on medium flame for one minute. Keep aside for it to cool down.

To be mixed into a smooth batter, add besan, water, turmeric powder chilli powder asafoetida and salt.

After that place a slice of bread on a flat surface and spread the aloo masala evenly over it. Place another slice of bread over it and press lightly and cut it diagonally into 2 equal pieces. Repeat again with the remaining ingredients to make more pieces.

Dip each piece in the batter till it is evenly coated from all sides, put it in hot oil and deep-fry on medium flame till they turn light brown or goleden in colour.

Serve with meethe chutney, teekhe chutney and lehsun (garlic) chutney.

Finally share and enjoy.

How to make falooda (world famous)

Falooda

The falooda is a cold dessert which is traditionally made from mixing rose syrup, vermicelli, psyllium (ispaghol) or basil (sabza/takmaria) seeds, tapioca pearls and pieces of gelatin with milk. It makes you want it and the looks of it are just fabulous. Finally share and enjoy.

Ingredients

1 packet falooda sev (ready made)

3 cups of milk

3 tbsp sugar

8 tbsp rose syrup or Rooh afza

6 scoops of ice cream

2 tbsp subzah seed or tookmalanga or basil seed

Method

First take a bowl and soak the subzah seeds in 1/2 cup of water for about 15 minutes or till they swell. Then soak the falooda sev in hot water for approximately 10 minutes until they become soft and drain.

Then add 3 tbsp of sugar to the milk, keep in the fridge to chill (become cold). After that take 4 glasses (medium) and add some falooda sev in of them (glasses).

Then gently pour in the rose syrup, thookmalanga and milk in each glass.

Float a scoop of ice cream on top of each glass.

Mix gently serve.

Finally share and enjoy.

How to make spring dosa

Spring dosa

The spring dosa is also one of the most nutritious street food in the world. It is very mouth watering and when the butter on top melts, you just can't resist it. It can be made at home and can become your favourite dish of all time. Finally share and enjoy. 

Ingredients for batter

1 cup of par boiled rice

1/2 cup of ordinary rice

1/2 cup of split black gram dal

1/2 tsp of fenugreek seeds

1 tsp salt (to taste)

Ingredients for filling 

red garlic chutney

1/2 cup of cabbage (shredded)

1/2 cup of carrot (shredded)

1/2 cup of capsicum (chopped)

1/2 cup of onion (chopped)

1 cup of grated cheese

Method

To prepare the batter, first soak the rice, dal and fenugreek seeds together in a bowl or pan for approximately 6 to 7 hours.

Then grind them together finely until they become a paste, using some of the water in which the ingredients were soaked in.

Add enough water to the paste that it becomes a paste of medium pouring consistency.

After that add salt and mix well together and keep aside for about 11 to 12 hours in a warm place so it becomes fermented. After 11 to 12 hours, the batter will smell sour and it will rise (the batter).

To serve, mix all the vegetables which can be shredded with cheese and add salt (to taste).

To cook, heat a tawa or a pan (non stick) and spread the batter to make an oval or a round shape which is large in height and width. After sometime spread some red chutney while it is cooking.

You can sprinkle the filling you want with some additional of shredded cheese. Take it out of the pan in the form of a roll and keep it on the serving plate and top it with butter (optional).

Finally share and enjoy. 

             

How to make red garlic chutney

Red Garlic chutney

The red garlic chutney is basically a side dish to serve with other main courses, like others this is also mouth watering and the looks of it will make you go crazy. Finally share and enjoy.

Ingredients

8 dry red chillies

9 garlic flakes

salt (to taste)

1 tbsp lemon juice

1 tbsp oil

Method 

First soak the dry red chillies in 1 cup of water.

Then drain the chillies, reserving the water.

After that grind the soaked chillies, garlic, salt, oil and lemon juice with 3 tbsp of water to a thick paste.

Serve in a small or medium bowl

Share and enjoy.

How to make ragda pattise (street food)

Ragda Pattice

The ragda pattice is one of the most favourite street food in the world. It makes your mouth water and the aroma just attracts everyone in the area around the dish. The looks of it will make you go crazy for it. Finally share and enjoy.

Ingredients for pattice

6 medium potatoes (boiled and mashed)

1 tbsp cornflour

salt (to taste)

1 tbsp coriander (chopped)

1 green chilli (chopped)

Ingredients for ragda

1 cup dry peas (matar) (soak over night and boil)

2 tbsp oil

1/2 tsp mustard seeds

1/4 tsp asafoetida (hing)

1 onion (chopped)

6 curry leaves

1 tbsp ginger garlic paste

1 tsp turmeric powder

1 tsp red chilli powder

1 tsp cumin powder 

1 tsp coriander  powder

salt (to taste)

1/2 tsp garam masala powder (whole spices powder)

Ingredients to serve

green chutney

mithi chutney

coriander (chopped)

onion (chopped)

Method

First take a large bowl and mix boiled potato with cornflour, salt, coriander (chopped) and green chilli (chopped). Then make 9 big lemon sized balls with the material and flatten the ball slightly.

After that heat 5 tbsp of oil in a frying pan or tawa and shallow fry them (the balls) till they become brown and crisp.

Then take a pot and add hing, onion (chopped), mustard seed, curry leaves and ginger garlic paste. Stir fry till onion turns light brown.

Then add all the dry masala and mix well add one cup of water, boil peas, salt and garam masala mix and remove from heat.

To serve

Take a plate place 2 fried pattice in a plate and pour 5 tbsp of ragda over it.pour a spoon of tamarind chutney, green chutney, coriander leaves (chopped) and onion (chopped).

Finally share and enjoy.

How to make hot and sour vegetable soup

Hot and sour vegetable soup

The hot and sour vegetable soup is one of the most served soup's in the world and it is very rich in taste. It can be used in every situation, the blend of ingredients and aroma of it can make you go crazy. You wanna make a soup like this at home and share it with everyone and hear the praises of deliciousness of the soup. Share, spread and finally enjoy!!!

Ingredients

2 Mushrooms

5 French beans

1 carrot

1 Onion

1/2  cup of cabbage

2 spring onions (green)

3 cloves of garlic

1 inch of ginger

2 tbsp Vinegar

5 cups of vegetable stock

2 tbsp Green chilli sauce

2 tbsp soy sauce 

1/2 tsp ofsSugar

salt (to taste)

1/4 tsp white pepper powder 

2 tbsp oil

2 tbsp of cornstarch

Method

First blend all the vegetables and keep aside, Then blend the cornstarch in 1/2 cup of water

After that heat the oil in a pot add chopped onion,garlic,ginger and

stir-fry. Then add all vegetables and cook for about three minutes.Then add white pepper powder,salt,sugar,soy sauce,green chilli sauce and mix well together, After that add vegetable stock and bring it to a boil add blended cornstarch.

Finally cook the soup thickens. Stir in vinegar and serve hot, garnished with chopped spring onion.

Share and enjoy.

How to make khubani (the apricot sweet)

Khubani ka meetha

Khubani ka meetha is a very popular sweet dish in the world. Khubani are actually the other for apricots in English. Ka meetha means the sweet in English so in complete it actually means the apricot sweet. This sweet dish is also very mouth watering. Finally share and enjoy.

Ingredients

1/2 kg of dried apricot (khubani)

1 cup of sugar (to taste)

200 grams of fresh cream

3 almonds (for garnish)

Method

First soak the apricots in 2 cups of water for overnight (1 night).
Then next morning, boil the apricots in the same water till they become tender. After that remove seed if it is present in it.

Then sieve till only the fibre (the waste) remains in the strainer and throw the fibre away. Then add sugar and cook till you get the consistency of  the custard.

Finally garnish with almonds and serve it with some fresh cream.

Share and enjoy.

How to make amarakhand (sweet mango)

Amrakhand (mango mitha)

The sweet mango is a dessert or an after meal food. It is very delicious in it's take and amazing in it's look. Finally share and enjoy.

Ingredients

1 kg hang curd

2 cups mango of pulp

1 cup of powdered, sugar or (to taste)

few drops of mango essence

Procedure

First Tie the freshly set curd in a muslin cloth for approximately four hours.

Then take a bowl and put in the bowl hang curd, sugar, mango pulp,essence and mix well together.

Sprinkle the toppings of your own choice.

Serve cold and enjoy.

How to make masala pav (street food)

Masala pav (street food)

The masala pav is a famous street food around the world. Unlike other buns (pavs) this is made with a side dish or topping of bhaji. It makes your mouth water and starts a desire in you to want the dish. Finally share and enjoy.

Ingredients

6 pav (Buns)

2 onions (chopped)

1 tsp of mustard seed

12 curry leaves

2 tsp garlic (chopped)

2 tsp ginger (chopped)

1 tsp green chillies

2 green capsicums chopped

3 tomatoes (chopped)

1/4 tsp of turmeric

1 tsp red chili powder

2 tbsp pav bhaji masala

salt to (taste)

green coriander (chopped to serve)

6 to 5 tbsp butter

Procedure

First take a medium pot and heat butter in it. Then add curry leaves, mustard seed, chopped onions, ginger, garlic and green chillies.

Then cook on low flame for few seconds and add chopped capsicum and mix well together. After that add turmeric, red chili powder ,salt and pav bhaji masala and mix well and cook on law flame till all veggies are cooked. 

After that heat the tawa (something like a pan) and put some bhaji on the tawa. Then cut the pav from centre and press on the bhaji on the tawa for approximately 2 minutes.

How to serve.

Take a serving plate put the pav and top with bhaji and garnish it with lemon and chopped coriander.

Serve hot and enjoy.

How to make pav bhaji (street food)

Pav Bhaji (Mumbai street food) 

The pav bhaji is the most popular Mumbai street food and it is also made worldwide. In this dish looks don't matter but the taste really does. Once you see it, the aroma of the dish will make your mouth water and you will have a desire to eat it. Finally share and enjoy.

Cooking tip: While cooking butter in a pan or pot, simply put 1 tablespoon of oil over the butter. This will stop the butter from burning.

Ingredients

1-1/2 cups chopped cauliflower or (cabbage) 

3 potatoes peeled and chopped

1 large capsicum chopped

1 cup boil green peas or (shelled peas)

2 onions chopped

2 tbsp pav-bhaji masala

1 tsp salt 

5 tomatoes chopped 1 

1 tbsp kasoori methi

pinch of red colour 

1 tbsp ginger garlic paste

1/2 green chillies paste

5 tbsp butter 

1 tbsp chopped coriander

To serve

1 tbsp pav-bhaji masala

2-4 tbsp butter

2 tbsp chopped coriander

buns (pav) as required

Instructions

First take a pressure cooker and add a cauliflower (chopped), capsicum (chopped) and potato (chopped) with 250ml of water and cook until 2 to 3 whistles are given out (till done).

After that take a medium or large pot and heat 4 tablespoons of butter and 1 tablespoon oil. Then add onions (chopped) and cook until they become soft.

Then add ginger garlic paste, green chilli paste, pav bhaji masala, kasoori methi, tomato (chopped), salt and cook until the tomato blends well with the other ingredients. 

Then add the vegetables we have boiled in step 1 and mash it with a masher. After that add boiled peas to it. Then sprinkle red food colour and 1 tablespoon coriander (chopped) and cook until it boils (good). Close the heat and keep it aside.

To make pav soft (delicious) and how to serve.

Take a pan and heat 2 tablespoons of butter in it, then sprinkle pav bhaji masala over the butter. After  that take the buns and press them on the butter, this will make them soft and golden. 

Take a serving plate and spread the pav bhaji on it then garnish with some mint leaves and keep a small piece of butter in the middle of the pav bhaji and keep a lemon beside the serving plate for use if necessary.

Finally share and enjoy. 

How to make Iranian Chelo Kebab with rice

Iranian Chelo Kebab with rice

The Iranian Chelo Kebab with rice is a famous dish know world wide for its amazing taste and glamorous looks. The aroma of this dish is so good that some people say that the aroma cannot be described using words, You can only know it if you can smell it. Again it is a dish which cannot be resisted by anyone. Finally share and enjoy.

Cooking tip: While boiling potatoes, just simply add salt to the water in which the potatoes are boiling in, this will make the peeling of the skin of the potato a lot easier.

Ingredients for the Kebab

1/2 kg  of mince (it can be chicken or meat)

1/2 cup of onion ground

1 tbsp ginger paste (heaped)

1 tsp salt (heaped)

1/2 tsp  black pepper

2 tbsp butter

1/4 tsp  of  bicarbonate soda

Ingredients for Rice

1/2 kg  of rice

3 tbsp butter

1/2 tsp  of saffron

2 tbsp water

2 tomatoes (medium)

Instructions for making the Kebab

First marinate the mince (chicken or meat) with ground onions, black pepper, ginger paste, bicarbonate soda, butter and salt and keep it aside for 30 to 35 minutes.

Then shape the mixture into long seekh kebab (as shown in picture above or below)

After that grill for about 10 minutes. Lower a piece of burning charcoal and add a few drops of oil over it and cover it immediately. Finally serve with rice.

Instructions for making Rice

First take a large pot and boil the rice with salt until the rice is 75% cooked. After that drain the water and put the rice back in the pot.

Then spread butter on top of the rice. Sprinkle saffron mixed with  2 tablespoons of water and simmer it for about 10 minutes. Then remove it from the heat.

Assembling the Rice and the Kebab

Take a large platter and put the rice in 75% of the platter. Then put the Kebabs in the other which is left. Finally garnish it with grilled tomatoes and 2 to 3 mint leaves.

Share and enjoy.

How to make kerala biryani

Kerala biryani

The kerala biryani is less spiced but is famous in most of the regions around the world. The blend of different spices and ingredients make it look so good and the aroma just spreads around the whole area where you are cooking or eating it. You cannot hold back once this dish is kept in front of you (just to tempting). Finally share and enjoy.

Cooking tip: If you want to stop your lemons from drying, you can simply just keep them in water. This will stop the lemons from drying out.

Ingredients

2 cups of rice

1 kg chicken

1/4 tsp turmaric powder

1/2 tsp coriander powder

1/2 tsp red chilli powder

12 tsp fennel powder (saunf)1

1/4 tsp black pepper powder

9 tbsp oil or ghee

1 tbsp ginger garlic paste

1/4 cup grated coconut

4 large onions

few cashew nuts

few raisins

12 pieces curry leaves

1 stick of cinnamon

4-5 cloves

4-5 green cardamoms

3 green chillies

1/2  a of cup yogurt

salt (to taste)

few coriander leaves (chopped)

few mint leaves

1/2 cup of coconut milk

Method 

Mix the coriander powder, pepper powder, chilli powder, fennel powder with 3 table spoon of water in a bowl.

cook the rice until 3/4 done. 

Heat the oil in the pot, add the turmeric powder, onion, cashew nuts, raisins and curry leaves. Saute till the mixture turns golden brown.

Add  all spices to this mix and ginger garlic paste and continue to saute for a few minutes.

Add green chillies, grated coconut and chicken and saute again for a few minutes. Then add yogurt, salt and coconut milk.

Add 1/4 cup of water and let the chicken cook for till fully done.

Now add a layer of rice over this cooked gravy. 

Put 1 table spoon of ghee over the rice layer.

Cover the pot with the lid and let it cook on slow gas for about 10 minutes.

Pour your kerala biryani in a plate and garnish with coriander and mint leaves.

Finally share and enjoy.

How to make tandoori pomfret (street food)

Tandoori pomfret (street food)

The tandoori pomfret is the most well known street food in the world. The taste of the fish is so delicious that if you eat it in a restaurant, it will be the most expensive on the menu. The aroma will just go around the whole area you are eating in. You, me or anybody cannot resist it if it is kept on the table. Finally share and enjoy.

Cooking tip: People who want to eat but don't want to get fat, they should cook their food in skimmed milk instead of cooking it in full cream milk which makes you gain fat.

Ingredients

2 Pomfret fish  (or any fish)

2 tbsp ginger garlic paste

1/2  tsp turmeric powder

1 tsp garam masala powder

2 tbsp gram flour (besan)

1/2 tsp carom seed (ajwain)

salt (to taste)

3 tbsp lemon juice

1/2 cup yogurt

1 whole egg

1 tsp red chilli powder

3 tbsp oil or butter

Preparation

 

First wash and clean the fish and then apply salt and lemon juice on it and keep it aside for approximately 30 minutes.

Then take a large bowl and add ginger garlic paste, turmeric powder, garam masala powder, gram flour (besan), carom seed (ajwain), 1 egg, red chilli powder, yogurt and salt and mix well together.

After that apply this marinade or mixture to the fish and keep aside for about 15 minutes.

To cook preheat oven at 180 degrees and brush the fish with oil and keep it in the oven to cook for about 20 minutes until the colour changes. If you don't have an oven, you can also deep fry it until the colour changes.

Finally serve hot and enjoy.

How to make chicken mandi

Chicken mandi

The chicken mandi is one of the most favoured rice dish around the globe. The simple rice with the delicious topping of the grilled or baked tasty chicken makes you mouth water. You will do anything to get its taste. Finally share and enjoy.

Cooking tip: To keep the smell of saffron constant or not make it go away, you can simply keep it in low warm milk.

Ingredients

1 kg chicken (with skin)

2 cups of rice (basmati)

1 large onion (sliced)

1 tsp garlic paste

1 tbsp coriander powder

1 tbsp garam masala powder (whole spice powder)

5 to 6 cloves

1 tomato (large)

3 to 4 black cardamom

9 to 10 black pepper pods

3 to 4 bay leaves

3 to 4 cinnamon sticks

2 tbsp butter

salt (to taste)

3 cups of water

procedure

First take a large pot and heat oil in it and then add onions and fry until they become soft, After that add garlic paste, tomatoes (chopped) and cook for few minutes.

Then add the chicken to the pot, make sure the side in which the chicken has skin is facing down (on the oil) and fry it for a few minutes. Then add 4 cups of water, coriander powder and garam masala to it. Cover the lid and simmer on low heat.

Then strain the stock and let it boil. Then add rice and cook it until the water dries and then cover it and let it cook on slow heat.Then take a small amount of butter and melt it and keep the butter aside.

Preheat the oven at the scale of 4 or 350 F or 177 C. Then place the chicken in the oven and let it grill until the colour becomes golden.  (now the chicken is cooked)


After that soak the rice for approximately 30 minutes. Now when little water is evaporated from the pot then remove the chicken from stock (pot).

Then take a brush and dip it in the melted butter and brush it on the chicken and sprinkle some crushed black pepper.


After that place a little bit of aluminium foil in the middle of the rice. Then put a burning coal over the aluminium foil and add 1 tbsp of oil and cover the lid.

Finally serve it hot in a large dish with rice and chicken on top of the rice.

Share and enjoy. 

How to make chinese chicken fried rice

Chinese chicken fried rice

The Chinese chicken fried rice is a simple but very delicious recipe made all over the world. The blend in of vegetables makes it look so good that you just can't resist or keep away from it. Make it for lunch or make it for dinner, it will always be fantastic and amazing. Finally don't forget to share and enjoy.

Ingredients

100 grams boneless chicken breast (cut into thin strips)

1 cup rice (soaked) 

4 tbsp oil 

2 spring onions (finely chopped)

3-4 cloves of garlic (finely chopped) 

2 eggs (whisked lightly)

salt (to taste)

1 tbsp soy sauce 

1/4 tbsp MSG (Chinese salt)  

1/2 tsp white pepper powder 

1/2 tsp vinegar

Instructions 

First cook the rice in three cups of water until 3/4 cooked. Drain the rice well and cool.

Then heat oil in a wok and add spring onion, garlic and stir-fry for about 1 to 2 minutes. Then add the chicken pieces and stir-fry again for approximately two minutes.

After that add the eggs and cook for half a minute and stirring continuously. Then add the rice and salt (to taste) and cook for a minute while stirring and tossing continuously.

Then add soy sauce, MSG (Chinese salt), white pepper powder and mix thoroughly. Then finally add vinegar and mix well.

Finally serve hot and enjoy.

 

How to make bombay biryani

Bombay biryani

The bombay Biryani moves everyone's taste buds as it is one of the tastiest biryani in the world. The aroma and the looks of it is enough to test your patience to stay away from rice. The blend in of ingredients make it look so complicated but in reality it is very simple to make, wanna know how just click on the picture, Finally share and enjoy. 

Cooking tip: You can use an overripe banana for later use by simply just putting it in a plastic container and keeping it in the freezer of the fridge. 

Ingredients

1 1/2  cups of basmati rice ( washed, soaked and drained)

400 grams of chicken (boneless cut into medium pieces)

3 tbsp oil (for deep frying)

4 onions (large and sliced)

2 potatoes (large and diced)

1 1/2  tsp garlic paste

2 tomatoes (medium and chopped)

2 tsp roasted cumin (powder)

2 tsp red chilli (powder)

1/2 tsp turmeric (powder)

1 inch ginger (thin strips)

1 cup yogurt

few drops of kewra jal (screw pine water)

1 tbsp garam masala (powder)

salt (to taste)

Instructions

First drain the rice and cook it in 4 cups of water and add salt (to taste) and cook until 75% done.

Then take a non stick kadai and heat sufficient oil in it. Then add 3/4 of the onions and deep fry them until their colour changes to golden and then drain them on an absorbing paper.

After that add the potatoes in the same oil and deep fry it until the colour changes to light brown and drain this as well on absorbent paper.

Then take a non stick pan and heat 3 tbsp of oil in it and then add the remaining 1/4 of the onions and garlic paste and fry until it becomes lightly browned. After that add the tomatoes and cook it till the oil separates.

Then add the chicken, chilli powder, roasted cumin powder and turmeric powder and fry for about 5 to 6 minutes. After that add enough water to cover the chicken and simmer until 3/4 is done.

Then add the potatoes, yogurt, ginger strips and salt and cook for another 5 to 7 minutes.

After that arrange the cooked rice over the chicken pieces and sprinkle the browned onions, kewra jal (screw pine water) and whole spices powder (garam masala powder). Cover and cook it on medium heat for approximately 20 minutes.

Finally share and enjoy with light salad or raita.