Jeera Rice

#mangoicecream🍨 #vartfoodrecipes👩‍🍳❤️😋✨️ #Mango Kulfi using Nuts is a luscious, no-churn Indian frozen dessert that beautifully captures the essence of summer. This creamy, dense twist on traditional kulfi—often hailed as India’s answer to ice cream—is infused with the vibrant, juicy sweetness of ripe mangoes. I created a healthier version by incorporating high-protein ingredients like cashews, pistachios, cottage cheese, and paneer, while sweetening it naturally with monk fruit sweetener. The result? It tastes even better than classic kulfi—rich, indulgent, and satisfying—while delivering a generous boost of protein and avoiding any sugar spike.#day 4 ideas for fasting - samak rice and sweet potato chaat and nuts Ingredients 1 cup cashews (kaju) ½ cup pistachios (pista) 1 cup cottage cheese 1/ 2 cup paneer 1.5 cup mango chunks/ puree 2 tsp Monk fruit sweetener 1 tsp cardamom powder Few strands of saffron 1.5 cup milk Method In a large bowl, combine the cashews, pistachios and saffron. Pour milk on top and keep in the fridge for overnight or 6-8 hours. Add everything in a blender and blend until you get smooth and creamy paste. Pour the mixture into kulfi moulds or ice cube trays or a small container and tap to remove any air bubble. Freeze for 8 hours or until firm. Enjoy frozen or let it sit for a few minutes and serve as a soft creamy dessert Note: Optionally, add almonds. Adjust sweetness depending on your taste and mango ripening. For a richer texture, add little cream before blending. See more recipes on my cookbook on amazon

#sabudanarecipe #pudding#This pudding is made from small tapioca pearls and coconut milk and served warm. It is much lighter than the Indian-style version. You can adjust the sweetness to your taste. If you are fasting, this is a great recipe! day 3 or 4 vart recipe. Breakfast: Fruit salad + milk Lunch: Vrat wale aloo + sama rice Snack: Roasted makhana Dinner: Kuttu dosa + vrat chutney Ingredients: Serves: 4 4 oz or ⅔ cup tapioca (sabudana) 2 cups water ¼ cup sugar or to taste Pinch of salt 1 cup coconut milk 1 cup tropical fruits For garnish - finely shredded rind of 1 lime Method Soak the tapioca in warm water for 1 hour so that the grains drain. Put the water in a pan and bring to a boil. Stir in the sugar and salt. Add the coconut milk and tapioca and simmer for 10 minutes or until the tapioca turns transparent. Serve warm, top with tropical fruits, and decorate with finely shredded lime rind. Enjoy!

#great recipe for Navratri , all those who are fasting need light and satisfying food; here’s a great option. Or anytime. It’s gluten free#recipeon👇🏾#Happy Navratri 🙏💐 make plans for 1 day Vart I will help #Breakfast: Sabudana khichdi + yogurt Lunch: Sama rice + aloo peanut curry Snack: Fruit bowl + makhana Dinner: Kuttu roti + aloo jeera Ingredients Make 7 to 8 medium size paratha 2 cup singhara atta + cup dusting 2 medium potato - boiled, mashed 2 green chilly or to taste - finely chopped 1 tsp black pepper or to taste 1 tbsp coriander leaves Salt to taste Oil for roasting Method First, take a wide bowl. Add atta, salt, green chili, potato, coriander leaves and black pepper. Mix, and add water if required, and make a normal dough. Take a flat pan and put on the gas at slow heat. Divide into uniform sized pieces. After that, take one piece of dough and roll with dust (similar to a tortilla) and avoid sticking. If it does stick to the rolling pin, take the parantha off with a spatula. When the pan is heated, put some oil in it. Put the paratha on the pan, cook it on both sides, and spread oil on both sides. Roast both sides until golden brown. Enjoy with aloo sabji , lauki raita and green chutney.

#paneerkoftacurryrecipes #paneerlover #indianfood#koftarecipe #Soft, flavorful paneer koftas stuffed with a delicious carrot, peas, and potato filling, served in a rich and creamy cashew-poppy seed gravy. 😋 Ingredients Serves 4 For the Koftas • 1 small carrot, grated • Cashews, optional • Raisins, optional • 1 cup paneer, grated • ¼ cup peas, steamed and mashed • 2 green chilies, finely chopped • 1 tbsp fresh coriander leaves, finely chopped • 1 large potato, boiled and mashed • 2 tbsp all-purpose flour or corn flour, plus more if needed • 1 tsp chaat masala, or to taste • 1 tsp garam masala, or to taste • Salt, to taste • Oil, for frying . full recipe on my website

#cabbageparatha😋 #indianfood #breckfast #lunchtime😋 These stuffed cabbage parathas are very easy to make and healthy as well since they are packed with vegetables. They are super yummy, and ideal to take to work/school for lunch since they are just as delicious without a curry. Moreover, they’re great to sneak in vegetables for the kids since you don’t notice the cabbage. Serves: 4 Ingredients: 2 cups whole wheat flour - ½ cup for dusting 1 cup water 1 tsp salt or to taste 1 tsp carom (ajwain) seeds Oil for roasting For stuffing: 1 small cabbage - grated 1 small onion - finely chopped 2 green chilli - finely chopped 2 tsp cilantro - finely chopped 1 tsp red chilli powder 2 tsp salt or taste Method: Take a wide dish and add flour, salt, and carom seeds. Mix together. Add water slowly, and make soft but not sticky dough. Knead well, then cover and keep aside. Meanwhile, add cabbage, green chilli, cilantro, red chilli powder and salt. Mix and keep aside. Add the salt when making the paratha if making in advance, otherwise the stuffing will become watery. Put a fry pan or tawa at medium heat, and spread a little oil on it. Make uniform balls (a little bigger than golf ball sized) of the dough. Take a piece and roll it out into a triangle shape (doesn’t need to be perfect, just generally). In the center of the triangle, add stuffing, then fold each corner back into the center so the stuffing is inside. Roll out the dough again, but make sure it’s not too thin, otherwise the stuffing will come out. Put the paartha on a fry pan and roast on both sides till golden brown, then spread oil on the paratha on both sides. Serve hot or as you like with tea or curry and yogurt. Enjoy! Need more recipes check on Amazon my new cookbook

#softbread🍞 Bread is a staple food in most of the cultures worldwide. It is a great comfort food and can be quickly eaten as toast, sandwich, with peanut butter, Jelly, Avocado or many many other ways. Making bread seems a difficult task but surprisingly, it is fairly easy to make at home. With some practice, you make the perfect bread loaf at home. You will be surprised at how incredibly light, fluffy and soft this bread is. In this recipe, I am sharing how to make the simple soft white bread loaf#recipeon👇🏾 Ingredients Make large bread loaves 1 Packet (8 gm) / 2 ¼ tsp dry yeast 3 - ½ cup all purpose flour 3/4 cup water lukewarm 1/2 cup milk - room temperature 2 tablespoon sugar 1 teaspoon salt (or to taste) 3 tablespoon butter/ oil - room temperature 3 tablespoon butter melted for coating on bread top (optional) Method In a bowl, mix 1/2 cup warm water and 1 tbsp sugar. Sprinkle the yeast on top. Keep aside and let it rise for about 15 minutes till it expands and is bubbly. Mix flour, salt, milk, butter/ oil and rest of sugar in a big wide bowl. Add the yeast mixture. Mix and knead well to form a soft dough. Add additional flour if you find the dough is too sticky or add additional water if dough is hard. Knead for about five minutes. Kneading machine can be used. Put the dough in a well oiled bowl and cover with a wet towel or cling wrap with a few holes and place in a warm place. Let the dough rise till it is double in volume (About two hours). Once the dough has doubled, remove the towel/ cling and punch the dough down. Divide the dough into two pieces and fold into two round logs. Put the dough logs into two well oiled bread pans (smooth side up). Cover the pans lightly with oiled plastic wrap. Let it rise till it rises to about one inch above pan (About 60 - 90 minutes) While dough is rising, preheat the oven to 350’ F. Remove plastic wrap and bake for about 40 minutes. Take out of the oven and gently remove from the pan using spatula. Optionally apply melting butter. Rest on the cooling rack for about 10 minutes. Once cooled, Cut into slices and Enjoy 😊

#pastapremavera💪💯💯😤😤 #recipeshare INGREDIENTS: Serves: 8 ounces torchietti or other pasta 8 ounces thin asparagus spears - cut into half 4 ounces whole baby corn - can 8 ounces whole baby carrots 1 large onion - sliced ⅔ cup cottage cheese ⅔ cup low-fat yogurt 1 tbsp chopped fresh parsley Milk (optional) 1 tbsp chives 2 tbsp olive oil Salt and pepper to taste METHOD Boil the water with salt and add asparagus spears, carrots. Wait for about 3-4 minutes. Now, add the snow peas. Wait 2 minutes then drain and rinse under cold water. Take a fry pan and add oil, then fry the onions for about 1 minute. Add red bell peppers and mix for about 1 minutes. Turn off the stove. Take a big wide pan and add salt. Wait until the water is boiling. Add the pasta and wait until tender. Put the cottage cheese, yogurt, and parsley in a blender or food processor. Add salt and pepper to taste in the blender. Grind until smooth. Thin the sauce with a little milk if needed. Put the pasta and vegetables in a large saucepan. Add cottage cheese mixture. Heat gently and toss carefully for about 1 minute. Garnish with chives and lemon over the top and serve with sun-dried tomatoes and bread. Enjoy!

#blueberry#crisp #ice-cream#Winter is always an excellent time to eat hot sweet dishes. It is even better, if served with ice cream. Soft and melty ice cream with a crispy texture and flavor of blueberry & cinnamon makes it an unbeatable dish. It is liked by adults as well as kids and is very easy to make#recipeon👇🏾 Ingredients Serves : 6 4 cup fresh or frozen blueberry 1 tbsp lemon juice ¾ cup light brown sugar ½ cup all purpose flour ½ tsp cinnamon powder ¼ cup unsalted butter , room temperature - cut into pieces, extra for greasing. ¾ cup rolled oats Method Preheat the oven to 375 F and grease a shallow baking dish. Spread the blueberry evenly over the bottom of the prepared baking dish and sprinkle with the lemon juice. Take a bowl and add brown sugar, flour, cinnamon, butter and oats. Using a fork, mix everything. Sprinkle the mix evenly over the blueberry. Put in the oven for about 30 minutes till blueberry starts bubbling and the oats mixture is golden. Serves with vanilla ice cream or as you like - hot or warm. Enjoy! Note: you can also serve blueberry mixture on top of yogurt also.

#stuffedparwal #parwalrecipes #Try the delectable and spicy taste of stuffed parwals, a traditional Indian dish where parwals are stuffed with aromatic spices and cooked. Perfectly paired with roti, paratha, or pooris, stuffed parwals are a delightful addition to any meal. Parwal, also known as patol, parval or pointed gourd is widely cultivated in Eastern and Northern India. It is a nutritional vegetable, tasty and very simple to make. Stuffed parwals recipe is similar to the way we make other stuffed vegetables (bitter gourd, eggplant etc.). Try this flavorful and nutritious recipe to savor the magic of simple, authentic Indian cooking! Makes: 15 parwals Ingredient 15 long parwals 2 tbsp ginger garlic paste (optional) 2 tsp red chilli powder 2 tsp turmeric powder 2 tsp amchoor powder 2 tbsp coriander powder ½ tsp cumin seeds (Jeera) Salt to taste Oil for seasoning 2 tsp tawa fry masala (optional) Method Wash Parwals and scrape the peel, keep aside Cut lengthwise half deep. Mix all spices (except cumin seeds) with 1 tbsp oil, and stuff into the cut parwals. Keep aside. Add 2 tbsp oil to a frypan and put on medium heat. Wait for oil to get heated. Add cumin seeds and wait for cumin seeds to crackle. Add all parwals, add ½ cup water, mix and cover with a lid. Lower the heat, mix often (every two minutes) and wait until parwals are tender (about 10 to15 minutes). Keep the lid closed after mixing. Put off the heat, and keep the lid closed for about 2 minutes or more before serving. Served with Roti or paratha. Note: Add 2 tsp achar masala to make it spicier. Wait till the parwals are tender and cooked completely before serving. Otherwise, it does not taste good. Check frequently. If the parwals have thick seeds, remove seeds before stuffing the masala. Parwals are good to eat during travel with poori or paratha. Store in the fridge for 2 or 3 days.