#cranberry #greenchile #In India, there is something like cranberries called #corondas. A common dish made from these is coronda mirch. Here is the same thing made from cranberries, called cranberry chilly. It’s a really good side dish, and cranberries are good to fight things like infections#recipeon👇🏾 Ingredients ½ cup wash cranberry ⅓ cup green chilli-finely chopped Salt to taste 1 tsp coriander powder ½ tsp turmeric powder 2 tsp oil or 1 tsp as you like Method Put the pan on the stove at low heat and add oil in it. Then, add the cranberries and green chillies. Mix and wait a second. Now, add coriander powder, salt, and turmeric powder. Mix and close the lid for ½ minute. Mix and turn off the gas, but keep the lid on for 2-3 minutes Serve with chapati and naan. Note: If you like spicier food, then add more green chilly. If you like sweet and spicy, add 2 tsp sugar when you turn the gas. Ready!

#Bllueberryfrozon#yugart We always need something cold in the summertime, and yogurt is a great choice. Here, I made it in a slightly different way. It’s very tasty and wonderful to serve to others. It’s also easy to make#recipeon👇🏾 Ingredients Serves : 4 ¼ cup fresh blueberries 1 orange - grated and juiced 3 tbsp maple syrup 500 grams plain yogurt Method Put the blueberries, orange juice, and rinds into a food processor or blender and make a puree. Strain through a nylon strainer into a bowl. Mix in an ice-cream maker (if you have one) otherwise hand blend for about 2-4 minutes. Freeze 5 to 6 hours. If you don’t have an ice-cream maker, transfer the mixture to a freezer proof container, and freeze for about 2 hours. Remove from the freezer, put into a bowl, and beat until smooth. Return to the freezer and freeze until firm. Enjoy!

#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.