Methi Malai Mater (Restaurant Style)

#mix vegetables #pickle#indianfood #This is a seasonal pickle and is generally prepared in summer. 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. 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!

#aloobreadpakora😍 #aloobreadrecipe #appitizer #indianfoodlovers #recipeon👇🏾Bread pakora is the most popular snack in India. It’s a very tasty and mouth watering recipe. Ingredients 6 slices of bread (wheat or white) 2 medium sized potatoes (boiled and mashed) 1 cup chickpea flour (besan) 2 tsp red chilli powder 1 tsp coriander powder Salt to taste 1 tsp chaat masala to taste 1 tsp amchoor powder to taste 2 cups oil 2 green chilli - finely chopped . (Optional) Method First make a batter. Add in a bowl , chickpeas, salt, and chili powder. Add water slowly and make a thick batter. (Like pancakes batter) And keep aside for about 10 minutes. If you like, add green chili also. Take a large sized dish. Add potato, salt,1tsp red chilli powder, chaat masala, amchoor powder, coriander powder, and green chilly. Mix everything and keep aside. Cut each piece of bread diagonally in half to form 2 triangles. Take one slice and put a layer of potatoes on the slice and cover with another slice. Make all in the same manner and keep aside. Start at slow heat and put the pan on the burner. Pour the oil in the pan and and when the oil starts smoking, take one pakora and cover it in the chickpea batter. Fry the pakoras until golden brown on both sides. Ready to eat !! Eat your hot pakoras with green chutney or tomato sauce. Another way to eat these would be with spicy potato curry! It sounds odd, but tastes delicious!

#parwalkimithai #sweet#parwalrecipe #This sweet dish is very unique, colorful, and appealing! Ingredients: Serves 6 10 to 12 fresh parwals - peeled ½ cup khoya 1½ cups sugar 2 tbsp almonds - finely chopped 2 tbsp cashews - finely chopped 1 tsp cardamom powder A few pieces chandi varak Method First, take a wide pan and add 1 cup sugar with 1 cup water. Next, put on the burner on medium heat. Cut halfway through the middle of the parwals and steam for about 3 to 5 minute. Make sure that the parwals do not break. Now, add the parwals to the sugar syrup. Wait for about 5 minutes. Meanwhile, take the khoya and add ½ cup sugar or to taste, cardamom powder, almond, and kaju. Leave the parwals in a strainer for about 5-10 minutes. Then, refrigerate for about ½ hour. Stuff the parwals with the khoya mix. Decorate the chandi varak. Now, keep the parwals in the refrigerator for about 1 hour. Enjoy! Serve cold. note: make before a day and keep the fridge overnight , use next day , more flavor comes.

#Aloo pakora#appetizer#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. 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 . Mudita’skitchen.

#restrorentstyle dal#Moong Dal is one of the most popular and versatile lentils in Indian cooking. It is light, easy to digest, and packed with protein, making it a staple in everyday meals. Moong dal has a mild, slightly sweet flavor and cooks quickly compared to many other dals. It can be used to prepare comforting dals, khichdi, soups, curries, pakoras, or even sweets like halwa. Ingredients: 1 cup whole moong dal - wash and soak for 6 to 7 hour (or over night) 2 large onion - finely chopped 3 green chilli - finely chopped 1 inch ginger - finely chopped 4 tbsp ghee - adjust as per taste / more if needed 1 tablespoon oil 2 tsp cumin seeds 4 cloves ½ inch cinnamon stick 1 tsp black pepper powder 1 tsp hing 2 bay leaves 2 tsp red chilli powder or kashmiri red chilli powder 2 tsp coriander powder Salt to taste 2 tsp turmeric powder ½ cup dahi (yogurt) Method Take a heavy pan and put on the heat, add 2 tbsp ghee with 1 tbsp oil and wait for a minute. Add cumin seeds and hing and bay leaves, cinnamon when cumin seeds crackle, add 1 onion. salt and turmeric powder. Add, mix and add 5 cup water or more depending on the size of the pan. Cover and wait for about 3 hours for slow heat. Mix often. If recurred add more hot water, see dal concictensy. Take a fry pan and add leftover ghee, on medium heat. Add clove Add 1 chopped onion on slow heat, mix, now add green chilli and coriander powder. Mix often, for 1 minute. Then add dhai and keep on slow heat. Stir occasionally, wait for about 2 minutes. Keep mixing dal , now see dal almost tender. Add onion mixture into the dal mix, add black pepper and red chilli powder as your taste. Serve with rice and roti. Note: need patience on this recipe. Add as needed to ghee. When adding dhai , heat slowly and mix until you see the oil in the bottom of the pan. Slow heat makes the dal more creamy and tasty. Need more recipe check my website

#parwal sabji#indianfood #drysabjirecipe #easy #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.). Recipe on 👇🏾 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.

#Moongdal#halwa❤️😋🍛👩‍🍳 #This dessert is so elegant and delicious. Serve:4 1 cup yellow moong dal washed and soak for 6 hours 4 tbsp sugar or more if desired ⅓ cup khoya ½ cup butter or ghee or more required 1 cup hot milk 2 tbsp almond - sliced or crushed 2 tbsp cashew nuts - broken (out of shells) 2 tbsp pistachio - slices 2 tbsp raisins 2 tsp cardamom powder saffron Method First grind the dal in the food processor and keep aside. Meanwhile, take a warm milk and add saffron. Keep aside. Now, put the pan on a heat add 1 cup water and sugar. Wait until it boils. Keep aside. Put a pan on the gas and start at slow heat. Add the ghee. When the ghee is melted, add the dal and stir for about 25 to 30 minutes. Or see the aroma come and not stick in the pan.Continue to stir after that, then add the almonds. Now, add the sugar syrup to the dal mix and add the saffron milk, the remaining ½ cup of milk, cardamom powder, raisins, Stir, and then close the gas. Cover the lid for about 3 to 5minutes. And garnish with pistachios and cashews. Serve hot! Note: Another thing to garnish the halwa with is chandi varak , which is edible silver. It looks absolutely beautiful! It’s just optional.

#toordalrecipe #rice#toordaltadka #Toor Dal is very tasty and is popular in the U.P. Always go with rice or roti but dal chawal is very popular in india. Ingredients Serves : 2 1 cup Toor Dal 2 cups water ½ tsp turmeric powder ½ tsp coriander powder 1 tsp red chilli powder 2 tsp salt or to taste 1 tsp cumin seed Pinch of hing 1 dry whole red chilli 1 tbsp ghee 1 tsp Coriander leaves (for garnish) 1 small Onion and 1 tomato cut small size and rost on the pan with ghee and add in the daal(optional) Method: First, rinse the Daal 3 times, or until the water is clear rather than white. Next, take the cooker and pour 2 cups of water in it. After that, pour the dal in the cooker. Add the salt and haldi.over the lid, and set the cooker on the gas at medium heat until you hear 3 whistles.Close the cooker and set it on the side until the whistling stops. Next, take a frypan and pour the oil in it. When the oil is warm, add the cumin seeds and hing. When the cumin seeds start crackling, take the fry pan off the gas and add red chilli and coriander powder with whole red chilli.. Put the mixture into the dal, and your dish is ready! Garnish the dal with coriander leaves, and enjoy with rice or naan.