#colorful#salad#healthy#super yum# Mudita’skitchen.

#kicheriparatha#recipe #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#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.

#jai mata di 🌹🌹🌹🌹

#paneer#pudding#vartfood#tasty#recipeon👇🏾#Ingredients 1 cup whole milk 1/2 cup paneer - cut in thin slices 1/4 cup sugar or to taste 1 tsp cornflour 1 tsp cardamom powder 1/2 tsp kewra essence 1/2 tsp chironge 1 tsp golden raisins Method Mix cornflour in about 2 tbsp of cold water and keep aside. Put the pan on the stove (at simmer) and pour the milk in the pan. Add the paneer and stir. When the milk is boiling, mix in the cornflower and keep the gas at simmer, because if the gas is at medium or high heat then the milk will burn easily. Mix in the sugar. Ready to eat! Chill in the fridge for about 2 hours. Garnish with cardamom, dry red rose flakes, and kewra essence.

#sabudana# khichdi#Many people struggle to make the perfect sabudana khichdi. Here, I’m sharing how to make the best non-sticky sabudana khichdi. This khichdi recipe keeps you full for longer and gives you instant energy, which makes it perfect for fasting. Ingredients Serves 2 1 cup sabudana (sago) ¼ cup peanuts 1 medium potato boiled and cut into pieces 2 tbsp ghee or oil 1 tsp cumin seeds (jeera) Few curry leaves about 4 to 5 2 tsp black pepper or to taste 1 or 2 green chilis, chopped 2 tsp black salt or any salt to taste 1 tbsp lemon juice Cilantro for garnish Add sabudana into the wide bowl and rinse very well using your fingers. Repeat this 3 times and remove water completely. Then add ½ cup water and soak for about to overnight or 3 to 4 hours. Then, after sabudana soaks well, drain with a colander and ensure there’s no excess water left. Start on medium heat and take a frypan and put on the stove. When the pan is hot, add about 2 tsp oil or ghee and roast the peanuts until golden brown. Stir often, remove the peanuts, and keep the pan on the heat. Add the rest of oil or ghee, then add cumin seeds and curry leaves and wait until the cumin crackles. Add green chilies, mix, then add potatoes and leave for 1 minute. Now add the sabudana and mix for 50 seconds then add salt and pepper. Cover the lid for about 3 minutes. Again, stir, and if required add a little water (about 2 tbsp). Cover the lid for about 2 minutes. Add peanuts, lemon juice and cilantro. Enjoy with yogurt and/or tea! If

#butterpaneer#paneer#curry#rice#lunchtime#dinner #super easy# super yummy meal try this#i will post recipe soon!

#Beson cheela #indianfood #breckfastime #easy #recipeonbelow👇 Besan Cheela (Savory vegetable pancakes made from chickpea flour) are healthy, protein rich and very easy to make. Addition of vegetables provides additional taste, nutrients and fiber to the body. This is a healthier version of all purpose flour pancake. It is a complete and delicious meal in itself and can be made quickly with ingredients available in the pantry. Can be eaten as breakfast or brunch. Makes 5 to 6 small Cheelas Ingredients 1.5 cup besan (chickpea flour) 1 cup grated zucchini 2 green chili finely chopped (or to taste) ½ cup onions finely chopped 2 tsp red chili powder (or to taste) 1 tsp turmeric powder ½ tsp ajwain salt to taste Cilantro finely chopped (or kasuri methi) Oil for roasting Mint or Cilantro chutney or tomato ketchup - for serving Method Take a wide bowl, add besan and salt. Rub ajwain between your palms and add to the besan mixture. Add red chili and turmeric powder. Mix everything. Add water slowly into the besan and make it into a batter with consistency like pancake mix. Keep aside for about 15 minutes. Add zucchini , onions and green chilies into the besan mixture. Add cilantro or kasuri methi and mix everything.. Heat a griddle or fry pan on medium heat and spread oil on the surface. When the pan or griddle is hot, mix besan batter again and pour (about ½ cup) on the hot griddle surface. Adjust batter quantity based on size. Apply oil on top and flip once bottom is roasted. Roast on both sides till golden brown. Serve hot or at room temperature with green chutney and/ or tomato ketchup.

#aloobeans#dry-curry#sabji#indianfood#recipe#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.

#parwalmithai#sweet#This sweet dish is very unique, colorful, and appealing#recipeon👇 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 5 minutes. Stuff the parwals with the khoya mix. Decorate the chandi varak. Now, keep the parwals in the refrigerator for about 1 hour or more. Enjoy! Serve cold.