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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 ...

Raita is made with sour curd/ yogurt along with different types of raw or cooked vegetables and fruits or boondi, it is a north Indian dish but people across the country like Pakistan and Bangladesh also enjoy it with Biryani or Paratha. Today we will learn to make mixed fruit Raita. Ingredients: Sour curd: 200gm Fruits: chopped in small pieces (apple, pomegranate, grapes) Black Pepper:   ½ tsp Black rock salt: as per taste Sugar: ½ tsp Cumin powder: ½ tsp Chat mashala: ½ tsp Red chili powder: ½ tsp Mint leaves: 1 tsp (chopped) Coriander leaves: 1 tsp (Chopped) Course: Main course, Side dish Cuisine: North Indian Prepration time: 5 min Cook time: 5 min Total time: 10 min Serving: chilled Goes best: Biryani, Paratha Author: Khushi Lama Tip: Ø   All remaining process will be same if you add cucumber or boondi or some other vegetable instead of fruits. Ø     Salt is optional so skip it if you are on ...

Dal makhani/Dal makhni is one of the most popular north Indian main course dishes of India. Vital ingredients for this dish are urad dal, rajma (black gram and red kidney beans), butter and cream. Ingredients:- Black gram: 2 cup Kidney beans: 1 cup Butter: 2 tbsp Cream: 3 tbsp Onion: 1 cup (onion puree) Green chili: 2 Cloves: 2 Cardamom: 2 Bay leaf: 1 Cinnamon: ½ inch Fenugreek: ½ tsp Ginger & garlic paste: 3 tsp Tomato puree: 2 cup Coriander powder: 2 tsp Cumin powder: 2 tsp Red chili powder: 2 tsp Garam mashala: 2 tsp Kashmiri lal mirch: 2 tsp Turmeric powder: 1 tsp Salt: to taste Kasuri methi: 2 tsp Coriander leaves: 1 tbsp Course: Main course Cuisine:  North Indian Prepration time: 20 min Cook time: 15 min Total time: 35 min Serving: hot / warm Goes best: Naan roti Author: Khushi Lama Tip:-   Ø   By using curd we can skip the cream.   Ø   Without curd or cream we ...

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...