Jeera Rice

#aloobeans#drysabji#curry#Aloo(potatoes) and green beans is an amazingly delectable combination, and it’s easy to make#recipeon👇🏾 Ingredients Serves 4 3 medium potatoes - wash and cut each into small sized pieces 1 pound green beans- remove threads, wash, and cut into small pieces 2 green chillies - finely chopped 2 tsp red chilly powder 2 tsp turmeric powder 2 tsp coriander powder Salt to taste 2 tbsp oil 1 tsp cumin seed ¼ tsp hing 1 tsp amchoor powder 1 tsp fresh coriander leaves Method Put the oil into a pan and wait until the oil is heated. Add cumin seeds and hing. When the cumin seeds are crackling, Add the potatoes and beans. Mix and then add red chilly powder, green chilly, salt, coriander powder, and turmeric powder. Stir and cover the lid for about 4-5 minutes or until the vegetables are tender. Keep at low heat and stir often or the curry could burn. Now, add the amchoor powder and mix. Turn off the gas and cover the pan for 2 minutes. Garnish with fresh coriander leaves. Serve with paratha and chapati.

This is a seasonal pickle and is generally prepared in winter time. I used carrots, green chili and cauliflower but additional vegetables like turnip, ginger, garlic or any other crispy vegetable can be used. This can be made fast in small batches and consumed fresh. If you need to store for longer periods, it needs to be refrigerated. It's very tasty and can be served with any Indian food. Doesn't matter when you want to eat or serve#recipeon👇🏾 Ingredients: 3 medium size carrots - washed and cut bite size and surface dried to get rid of moisture ½ cup cauliflower, washed and cut small size - dried to get rid of surface moisture 4 green chilis, wash and cut bite size - dried to get rid of surface moisture 2 tsp amchoor (dry mango) powder 2 tbsp mustard seeds - crushed 2 tsp coriander powder 2 tsp fennel seed crushed 1 pinch hing/ asafoetida 2 tbsp red chilli powder 2 tsp turmeric powder 2 tsp methi seeds crushed 2 tbsp salt or to taste ( Reduce salt if you want to consume it in less than a week) 4 tbsp mustard/ sarson ka oil (or more if required) Method: Take an airtight glass container, sterilize and keep aside. Take a bowl and mix all dry ingredients. Take a fry pan, add oil and heat it on low flame for 2 to 3 minutes. Let it cool a bit and add all spices. Mix well so that oil is absorbed in spices.Now add carrots, green chillies and cauliflower. Mix very well and put in the glass container. Keep the container in sunlight for 5 day or more. Achaar is ready! Enjoy!

#orzosalad#taste#This is an easy to make and very healthy and tempting recipe. In this recipe, I used colorful vegetables, since I believe that when we eat a colorful dish, our body and mind feel good. It provides varied nutrition to the body and also refreshes the mind. You can also try different variations of this recipe like different pasta or different vegetables. This can be served hot or cold Excellent dish to provide a kick start to you at lunch time#recipeon👇🏾 Ingredient 2 cups orzo 2 tbsp olive oil ½ tsp garlic - minced 2 cup vegetable broth 1 pound asparagus - cut 2 medium size tomatoes - cut into small pieces or as you like ½ cup almonds - cut sliced ½ lb spinach - wash and cut ½ cup olive ⅓ cup feta cheese (crumbled) 2 tbsp chives chopped fine or use green onion chopped Salt and pepper as per taste Any other vegetable as you like Dressing 2 tbsp virgin olive oil 4 tbsp lemon juice or juice 1 tsp lemon zest 2 tsp minced garlic Fresh or dry herbs like parsley or basil (as per taste) Salt/ pepper to taste METHOD Take a fry pan, put it on medium flame and add 1 tbsp olive oil. Add orzo and roast till golden brown (about 5 minutes) . Add vegetables broth and wait until orzo absorbs the broth. Meanwhile, take another fry pan and put it on medium flame. Add 1 tbsp oil and add garlic and mix for about 30 seconds. Add asparagus and mix for about 3 minutes. If you want any other vegetables, add at this time. Add and mix spinach and tomatoes. Add salt and pepper to taste. Now add vegetables to the orzo and keep aside. For dressing, take a wide bowl and add oil, garlic, herbs, lemon juice, lemon zest, and salt/ pepper to taste and mix. Add dressing to the orzo and mix everything. Cover with a lid and keep in the fridge for about 3 to 4 hours. Garnish with chives, green onion, olive and feta cheese. Enjoy! Note - if you want to serve hot, don’t put it in the fridge.

#matarkachori#taste#make yesterday and it’s very yummy. I will post recipe later!

#khtadalkachori#indianfood #recipe #salty-snack#easy#mudita’skitchen#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#recipeon👇🏾 note: soaked dal before day and roast or same day whatever easy for you. Or store in fridge when ever you want make it. 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!

#Tilmawa#laddu#This laddu recipe is amazing! Everything is made from scratch, including the khoya (but feel free to buy it to save time). It’s a very simple recipe, but incredibly tasty and delicious. And, sesame seeds are especially good for the winter recipe on👇 Ingredients: Make 10 laddu, golf ball size For khoya 1 cup heavy whipping cream 1 ¼ cup whole dry milk 2 tbsp ghee For laddu 1 cup sesame seeds white + 2 tbsp more for garnish ½ tsp cardamom powder ½ tsp rose water For garnish - few flakes of saffron (optional) Method For laddu Start a pan on slow heat and roast sesame seeds for about 2 minutes. Grind the seeds for about 1 minute, we need just them coarse, not powder. Keep aside. For khoya Start a fry pan on slow heat and add everything - whipped cream, milk powder, and ghee. Mix for about 2 minutes or until a dough is formed, and the khoya is ready. Add the sesame seeds, cardamom powder, and rose water to the mawa mixture and mix very well for a minute. When the mixture is slightly cooled but still warm, make uniform balls. Take a plate and add sesame seeds, then roll every laddu in it. Enjoy! Garnish with saffron. Note: If you buy khoya, first roast the khoya and then add the sesame seeds. You can also make khoya before and keep in the fridge for a week.

#his 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#mudita’skitchen#recipeon👇🏾 Ingredients 1 cup khichdi or daal chawal (rice and toor dal) 2 cups whole wheat flour 2 tsp red chilli powder or to taste 1 tsp salt 1 green chilli - finely chopped 1/2 cup oil Method Take everything except for the oil and mix it to make a dough. 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 or dhai.

#okra mushroom#curry#rice#mangorelish#This is a very colorful curry with fresh ginger mango relish! It’s best served with plain basmati rice#recipeon👇 Ingredients Serves 4 4 garlic cloves 1 inch fresh ginger 8 ounces okra cut into ½ inch slices 8 ounces mushrooms- cut 1-2 fresh red chillies, finely chopped 1 tbsp sunflower oil or as required 1 tsp coriander seeds - crushed 1 tsp cumin seeds 1 tsp cumin powder Pinch of turmeric ½ tsp red chili powder 2 green cardamom pods, seeds removed and ground 14 ounce can chopped tomatoes 2 tbsp chopped cilantro Salt to taste For Mango Relish 1 large mango 2 cloves garlic, crushed 1 small onion, finely chopped 2 tsp grated fresh ginger root 1 fresh red chilli, seeded and finely chopped Pinch of salt and sugar to taste Method First to make the mango relish, peel the mango and cut off the flesh from the pit. In a bowl, mash the mango flesh with a fork, or use a food processor/blender and mix in the rest of the relish ingredients. Keep aside. Add garlic, ginger, and chiles and 3 tbsp water in the blender and make a smooth paste. Heat the sunflower oil in a large saucepan and add the coriander seeds and cumin seeds. Allow them to sizzle for a few seconds. Add the ground cumin, cardamom and turmeric and cook for about 1 minute or more. Add the garlic paste, tomatoes and remaining water, then stir to mix well. Add mushrooms and okra and mix again, then bring to a boil. Mix and reduce heat, then cover and simmer for about 5 minutes. Remove the cover then turn up the heat a little bit. Cook for another 5 minutes, or until the okra is tender but not too soft. Stir and garnish with chopped coriander leaves. Enjoy! Serve with paratha and mango relish.

#greenchilli##Pickle (Achaar) is an integral part of traditional Indian meals. Green chili achaar is my favorite. It can be served with any food and makes the food spicier. There are various recipes for green chilli pickle and it varies from region to region. This recipe is from North India and more popular in Rajasthan. I like homemade pickles rather than buying it from grocery stores. This recipe is simple and can be made fresh in small batches #recipeon👇 Ingredients: 10 green chili (long) - Pick variety based on hotness desired - wash and dry 2 tsp amchoor (dry mango) powder 2 tbsp mustard seeds - crushed 2 tsp coriander powder 2 tsp fennel seed crushed 1 pinch hing/ asafoetida 1 tsp red chilli powder 1 tsp turmeric powder 2 tsp methi seeds crushed 2 tsp salt or to taste 4 tbsp mustard oil Method Cut off the stem and make a cut in the center (length wise) of the chill and keep aside. Take an airtight glass container, sterilize and keep aside. Take a bowl and mix all dry ingredients. Take a fry pan, add oil and heat it on low flame for 2 to 3 minutes. Let it cool a bit and add all spices. Mix well so that oil is absorbed in spices. Stuff the spice masala in the chili and put in the glass container. Keep the container in sunlight for about 5 day. Achaar is ready! Enjoy!