This is a delicious dry curry! Tindora is a small green colored vegetable which looks like a baby cucumber. It's a crunchy, low calorie, and high fiber vegetable. The curry goes with roti, yogurt and rice, and even sambar#tindoracurry#sabji#drycurry#indianfood#tastysabji#recipe#mudita’skitchen#recipe 👇 Ingredients: Serves: 4 250 gm tindora/ivy gourd (can be found in Indian stores) - washed and chopped 1 tsp cumin seeds 3 to 4 dry red chilli 1 to 2 green chillies - chopped 1 pinch hing/asafoetida ½ tsp haldi/turmeric powder ½ tsp red chilli powder ½ tsp garam masala 1 tsp coriander powder 1 tsp salt or to taste 1 tsp lemon juice or 1 tsp amchoor powder 1 tbsp oil For garnish, 2 tbsp chopped cilantro Method Take a wok or a fry pan and add oil, then put on medium heat. Wait until the oil is hot. Add cumin seeds, hing/asafoetida and wait until the seeds crackle. Now add dry red chili and green chili. Stir 30 seconds and add tindora. Stir everything and add the dry spices - salt, turmeric, red chili powder, and coriander powder. Mix very well, and cover the pan for about 10 to 15 minutes on slow heat or until the tindora is tender. Mix often so that the tindora doesn’t burn. Add lemon juice or amchoor powder and garam masala. Mix and wait for a minute. Now turn off the heat. Cover for about 2 - 4 minutes. Garnish with chopped cilantro. Enjoy!

This recipe is great to make if you have leftover dal chawal or kichri! This is for slightly spicy parathas, but you can change the amounts as you like#indianfood#recipe#paratharecipes#recipeonbelow👇 Ingredients 1 cup khichdi or daal chawal (rice and toor dal) 2 cups whole wheat flour/ 1/2 cup for dusting 2 tsp red chilli powder or to taste 1 tsp salt or to taste 1 green chilli - finely chopped . add more if you like 1/2 cup oil Method Take everything except for the oil and mix it to make a dough.and rest for 10 minutes. Take the dough and divide it into equal sized pieces that are a little bigger than a golf ball. Take a flat pan and put on the gas at slow heat. After that, take one piece of dough and press it between your hands or use a rolling pin to make a flat disc with a diameter of 4 inches. Spread ¼ tsp of oil on it. Then, pick up the sides of the piece of dough and pull them together at the top. Then, roll out the dough to the size of a medium tortilla, or with a diameter of around 6-7 inches. Now, take the flat pan and start it at medium heat. A paratha is cooked in a similar way to a tortilla. Spread ½ tsp of oil on the pan, and then put the paratha in the pan. Cook the paratha so that it is golden brown on both sides. Your paratha is ready! Serve with pickle and tea.

#pumkincurry#curry#mudita’skitchen#this curry is super tasty and you can eat in Vart time also#recipeonmywebsite.

Sabudana cutlets #easyrecipe#vartfood#mudita’skitche#yummy# snack .

This is the time navratri starts. And we are making fasting food. I will making singhara atta pakora add in spice and vegetables like potatoes or spinach. Make a batter and frying in the pakoras#vartfoodrecipe #navratri #anytime#tastyrecipes #mudita’skitchen#singhraattapakora#recipe on👇🏾 2 cup singahra atta flour or buckwheat flour 2 medium aloo (potatoes), boiled and cut the slice 2 green chili - finely chopped 2 tsp black salt or to taste 2 tbsp cilantro , finely chopped 1 tsp black pepper or taste Oil for frying Green chutney 1 Cup cilantro , wash and chopped ½ cup mint (optional) 1 green chilly or taste 1 tsp salt or to taste 1 tsp peanut 1 tbsp lemon juice ½ tsp sugar Method for chutney Add all ingredients in the mixer , add 2 tbsp water and grind for about 2 , 3 or more required. Add water more if need. method for pakora First take a bowl and add flour, salt, green chilly, cilantro and black pepper. Mix together. And add slowly water and make a thick batter. Remember singhara atta and buckwheat flour. Do not need much water. Keep on the side for 5 minutes. Now, take a fry pan and put on medium heat, and add oil. Wait until hot. For about 4 to 5 mintues. Now take a batter.and mix again , if required add more water take a potatoes one slice and dip in the batter, and put in the oil. And do all slices in the same manner. But do the crowd on oil .Otherwise pakoras not fry very well. Fry on medium heat until golden brown. Ready , enjoy with dhai , tea and green chutney. If you’re like spinach add in the better with spice and make a pakoras.

#dip#tomatochill dip#easy#spicy#mudita’skitchen#recipe #it is super yummy dip#recipeonmywebsite.

There is no better Indian snack than Khasta Kachori. Crispy shells stuffed with lentils and spices provide a unique taste and texture. This is a very authentic recipe for khasta kachori, you can store it for about 1 week and enjoy any time with tea or coffee#khstakchauri#recipe #mudita’skitche#indiansnack#indianfood#recipeonbelow👇 INGREDIENTS Serves: 6 2 cup all purpose flour ½ cup ghee 1 tsp salt (adjust to taste) ½ tsp ajwain ( carom seed) water for kneading into dough Filling 1 cup moong dal soaked for about 3 hours or overnight 1 tsp salt (adjust to taste) 2 tsp crushed fennel seed 2 tsp red chili powder (adjust to taste) 2 tsp amchoor powder (Dried mango powder) 1 tsp ginger powder 1 tsp hing ½ cup besan 1 tsp cumin seed 1 tsp garam masala 2 tsp oil plus additional oil for frying Method Dough Take a bowl and add flour, salt, ajwain (Carom) and ½ cup oil. Mix and make a hard dough with water. Let the dough sit for about an hour Separate the dough into 16 equal sized pieces Filling Grind soaked dal in a food processor, so that it is little granular and not fine paste. Take a wok or fry pan and put on slow - medium heat. Add 2 tbsp oil and wait until hot, add cumin seed and hing. When crackling starts, add dal and stir for about 15 minutes (or more until dry). Add red chili powder, salt, fennel seed, ginger powder, amchoor powder and garam masala. Stir for a couple of minutes. Let it cool for about ½ hour or more. Grind in a food processor to remove chunks, if required. Roll one piece of dough (about 2 inch diameter) and add about 2 tbsp of dal mixture. Fold well, seal and roll again ensuring the filling does not come out. Repeat the process till you have rolled all Kachoris. Let the Kachori sit out and dry for about ½ hour. Heal oil in a fry pan or a deep fryer on medium heat When oil is hot, reduce the heat and fry the kachoris until golden on both side Make all kachori in the same manner. Serve with any chutney! Enjoy!

This curry is made from ‘Dill’ leaves which are also known as ‘Soya’ and potatoes, is extremely delicious made using simple ingredients, and has a super simple/ quick recipe. Soya is a very healthy herb commonly found during winter but available all through the year nowadays and tastes really yummy. Very easy to make as simple as cut, saute and serve. No special equipment, ingredients super quick. Goes well with rotis, paranthas, pooris. Make a complete lunch or dinner with tarka daal. In addition to Soya, You can add or replace with methi (fenugreek) leaves also#aloosyasabji#curry#indianfood#mudita’skitchen#easyrecipes #indiancusine❤️ Ingredients Serves 4 4 medium potatoes - peeled and cut (bite size) 2 cup soya leaves (dill) - washed and finely chopped 2 green chilies - cut 1 tsp cumin seeds ⅓ tsp hing (asafoetida) - optional 1 tsp turmeric powder 2 tsp red chili powder - or to taste 2 tsp coriander powder 2 tsp amchoor powder 2 tsp salt - or to taste 2 tbsp mustard oil - or any other oil Process Heat the pan on medium heat, wait until hot and then add oil. When oil is heated, add cumin seeds and hing. Mix and wait until cumin seeds crackle. Add potatoes, mix and add all dry spices except amchoor. Mix and add chopped soya. Close the lid and let it cook, stirring in between. Cook for about 5 minutes until potatoes are cooked. Add amchoor powder, mix it and let it cook for 1 more minute with closed lid. Turn off the heat and let it sit for 2 - 4 minutes keeping the lid closed. Serve immediately or at room temperature with roti, paratha or poori. Note: You can add fenugreek leaves or dry kasuri methi while cooking. This curry is good for picnics, while traveling and for any other occasion. Make it a little spicy and it tastes better. Need more recipes, check my cookbook on amazon!

Make this recipe in rainy day#aloopakora#aloo bhajji In winter time, especially during rainy periods, nothing can beat eating hot pakoras with chai. Aloo pakoras, also known as potato bhajji or aloo bhajji are a popular snack made with potatoes, besan (gram flour) and spices. These are crunchy from outside, soft from inside with the taste of potatoes and spices. It is quick to make, almost all ingredients are available in our pantry and are delicious to taste. #mudita’skitchen#recipeon👇 Ingredients 2 cup besan (gram flour) 1 tsp Carom seeds (ajwain) 2 tsp green chili paste (adjust to taste) 1 tbsp ginger, garlic paste 2 tsp red chili powder (adjust to taste) 1 tsp turmeric powder 3 tsp salt (adjust to taste) Chaat masala - for garnish (optional) Oil for frying 5 medium size potatoes - Half boiled, cut into slices, (Preferably boiled into a pot to avoid becoming super soft). 2 tbsp chopped cilantro (optional) Method Take a bowl and add besan (chickpeas flour), ajwain and 2 tsp salt. Mix and add I cup water, mix slowly, keep adding more water to make a mix with thick consistency. Keep aside for about 15 to 20 minutes. Take another bowl and add potato slices, 1 tsp salt, 1 tsp red chili powder and cilantro. Add 1 tsp red chili powder, ginger garlic paste, turmeric powder and green chili paste to besan batter and mix. Add oil to a wok and put on medium heat. Wait for oil to get heated. Add one potato slice and dip into the besan batter and drop in heated oil. Repeat till the oil surface in the wok is full and not too crowded. Flip at regular intervals and fry until golden brown. Remove on a paper towel. Serve immediately with green chutney and chai. Note: Batter should have thick consistency and mix well to make crispy and fluffy pakoras. When you drop batter coated slices in oil, do not touch them for 20-30 seconds, to make fluffy pakoras. Store in the fridge for upto 2 days. Air fry or heat in the oven for 5 minutes at 375 F before serving. Potatoes can be sliced without boiling but I like half boiled potatoes. If you like my recipes, see my cookbook on Amazon.