Food99

Dahi  Aalu ki Sabji:- Ingredients:- Potato: ½ kg Tomato: 3 Medium sizes. (Puree) Plain Curd: 1/2 small bowl Onion: 2 Medium Sizes (grinded) Green chili: 2 slit Cumin Seeds: 1 tea spoon Cumin Powder: 2 Tea spoon Kasmiri mirch: 2 tea spoon Coriander powder: 2 tea spoon Chat Mashala : 1 tea spoon Ginger Garlic Paste: 2 tea spoon Water: as required Oil: 5-6 tea spoon Turmeric: ½ tea spoon Coriander leaves : 3 tea spoon Salt: As per taste             Let’s start cooking:- Firstly boil the potato and cut into the small pieces then keep it aside. Now turn the flame on  add some oil,  after heating of oil add  cumin seeds and fry it for few seconds and add potatoes and fry it until it becomes golden brown then take it out. In the same pan add oil after the oil become heat add grinded onion and stir it until it becomes golden brown now add ginger garlic paste fry it for 2 to 3 minutes and add ...

Beguni or Eggplant fritters is a Bengali snacks from West Bengal and Bangladesh made with sliced egg plant coated with gram batter before being fried. Ingredients: Eggplant: 2 big sizes (sliced in thin medium pieces) Gram flour: 100 gram Salt: As per taste Black rock salt: need to sprinkle over the Fritters. Turmeric powder: 1/2 tsp Cumin powder: 1/2 tsp Black pepper: 1/2 tsp Red chili powder: 1/2 tsp Baking soda: 1 pinch Oil: To fry Course: Snacks Cuisine: Indian (Bengali) Preparation time: 10 min Cook time: 10 min Total time: 20  min Serving: Hot Goes best: Muri, Tea (Chai) Author: Khushi Lama Tip: Ø   If you like crunchier fritters then add some rice flour in the better. Method to preparation:- Cut eggplant either into longitudinal thin slices or thin rounds sprinkle the salt over it and give them mix and set aside. In a bowl take gram flour, rice flour, and sal...

Aalu Paratha:- This is one of the most famous bread dish for breakfast, in every part of the India as well as in Pakistan and Bangladesh. But commonly in north India, people have it in daily basis. It is a healthy and easy to make. Course: Breakfast Cuisine:   North Indian Prepration time: 20 min Cook time: 25 min Total time: 45 min Serving: hot Goes best: Raita, Curd, Pickle Author: Khushi Lama Tip: Ø   Using Luke warm water and keeping the dough to rest help to make the soft paratha. if you like crispy paratha then skip the mentioned above . Ø   Make sure there is no lump; in the mashed potatoes otherwise filling probably come out while rolling the filled dough. Ø   I am taking amchur powder here but you can replace it by using pomegranate powder as per your choice. Ø   I like the taste of caraway in the paratha so I am using it you can skip it. Ingredients: Maida/ Wheat flour: 4 cup Boil Potato:   5...

Aalu chop:- Aalu chop is the delicious fried snacks of Bengalis (West Bengal) but unquestionably it made in different state of India like Bihar, Jharkhand, Orissa etc…   it is stuffed by potatoes, green herbs and vegetable. You can get this tasty snack in any small stalls in west Bengal as a street food. Bengalis loves to have it in evening, as snacks with tea or muri in West Bengal, Bengalis say muri, in Nepal we say bhuja that means puffed rice. Let’s learn to cook this tasty aalur chop today. Ingredients: - Boiled Potato - 500 gram (mashed) Ginger garlic crushed - 2 tsp Corn flour / Rice flour - 3 tbsp Gram flour / Besan - 250 gram Garam mashala - 2 tsp Green chili - 2 Baking soda - ½ tsp Red chili powder - 2 tsp Ground nut - 25 gram (roasted) Green Peas - 25 gram Carrot - 3 tsp finely chopped Kashmiri lal mirch powder - 2 tsp Turmeric powder - 2 tsp Salt - to taste Black pepper powder - 1 tsp Coriander powder - 1 tsp Cumin powde...

Today’s recipe is Rajma chawal though rajma is a north Indian vegetarian dish, but thoroughly all over the India and across the India, people love to have it.   Rice is the best pair of rajma so whenever we say rajma, chawal automatically comes with it. In India we say chawal instead of rice, personally I prefer Rajma Chawal with jeera rice so by today we will learn to make rajma and jeera rice. Ingredients for Jeera Rice:- Basmati rice - 2 cup Water - 6 cup Salt - as per taste Bay leaf - 1 Cinnamon - 1 inch Cardamom - 2 (1 green & 1 black) Cumin seeds - 2 tsp Clarified butter (ghee) - 2 tbsp Cloves -2 Coriander leaves - 2 tsp Lemon juice - 2 / 3 drops Process to cook Jeera Rice:- ·         Rinse the rice till starch stop to come from rice. ·         Turn the flame on and keep the pot to the burner, add 6 cup water. ·        Ad...

Beaten rice (Poha)   We have beaten rice predominantly for breakfast furthermore office going person & school going teenager enjoy it at lunch. Region of this beaten rice is sub continent of India. Flattened rice commonly known as chira/ chura/ chiura in divergent part of India. Basically it’s made by rice; this quick and dainty dish will read up by today. Beaten rice - 100 grams Potato -1 boiled (chopped in small pieces) Oil - 3 to 4 tbsp Salt - to taste Sugar - ½ tbsp (optional) Lemon juice - 2 tbsp Peanut - 50 gram Cumin seeds - ½ tbsp Turmeric powder - 1/3 tbsp Onion chopped - 2 medium size Mustard seeds - ½ tbsp Curry leaves - as per your taste Bhujiya - for garnish (optional) Coriander leaves - for garnish In the beginning put the poha in a strainer pour a jug of water on it, tap the strainer to extract water from the poha and keep it aside for 10 minu...

Dear friends hope you all enjoyed my previous recipe, if you have any quires or any suggestions which you want to share with me then feel free to contact me i will love to talk. Today's recipe is matar paneer it's a famous vegetarian north Indian dish so that in India it’s easily getable; you can see this item in every function like reception, birthday party, feast etc. similarly in Nepal also its a common dish, we love to have it although in comparison from Indian taste it’s pretty much variable but we can make it done in home in Indian style. Dear friends hope you all enjoyed my previous recipe, if you have any quires or any suggestions which you want to share with me then feel free to contact me i will love to talk. Today's recipe is matar paneer it's a famous vegetarian north Indian dish so that in India it’s easily getable; you can see this item in every function like reception, birthday party, feast etc. similarly in Nepal also its a common dish, w...