Loki ki barfi

RAACHI How to make Lauki Ki Barfi Recipe – No Mawa Mithai | Ghiya Ki Barfi | Bottle Gourd Burfi with detailed recipe. A unique and interesting vegetable-based sweet recipe prepared with bottle gourd, milk and sugar. It basically, carries a moist and layered texture similar to a fudge-like texture and hence can be served for any occasion and celebration. Typically, it is prepared with just milk and sugar, but this sweet is also made with coconut grate too, making it more flavoured & tasty. Ghiya Ki Barfi Lauki Ki Barfi Recipe – No Mawa Mithai | Ghiya Ki Barfi | Bottle Gourd Burfi with step-by-step recipe. Indian sweets or dessert recipes are known for their creamy, rich texture and taste. These are typically prepared with a combination of flours, milk and the most important ingredient sugar or jaggery for the sweet taste and texture. However, it can also be prepared with vegetables and the bottle gourd is one such vegetable to prepare lauki ki barfi recipe known for its texture and taste. I have posted quite a few vegetable-based sweet or dessert recipes. But these were either halwa or milk based kheer recipes, which can be trivial to prepare by just mixing it with sugar or milk. However, in that sense, this fudge is slightly complicated, especially to get that fudge-like texture. But, trust me this is still an easy and simple barfi recipe and also termed as better sweets compared to all the other Indian sweets. Apart from the sugar intake, you also have a large number of vegetables in this sweet, which makes it stand out from all the other sweets. Do try this sweet once and I am sure you would like it to the core. Lauki Ki Barfi RecipeFurthermore, some more related and useful tips, suggestions and variants to the lauki ki barfi recipe. Firstly, this recipe is made with milk and sugar with some trace of coconut for better texture. However, with milk, it can take more time to get the desired texture, and therefore you may use khoya to hasten the process. Secondly, if you would like to make it more healthy, you may use jaggery for better colour and taste. However, sugar is much preferred for better texture and shape. Lastly, if you need this sweet quick and easy instead of barfi, you may serve it as thick halwa. Also, if you are preparing barfi, you may freeze it in the refrigerator to hasten the shaping process. easy Lauki Ki Barfi Recipe - No Mawa Mithai | Ghiya Ki Barfi | Bottle Gourd Burfi Prep Time10 mins Cook Time1 hr Resting Time4 hrs Total Time5 hrs 10 mins Course: sweet Cuisine: Indian Keyword: Lauki Ki Barfi Recipe Servings: 10 pieces Ingredients for burfi: 1 kg lauki / bottle gourd 2 tbsp ghee 2 cup milk ¾ cup sugar 3 drops green food colour 2 tbsp almonds roasted ¼ tsp cardamom powder silver vark for decoration for milk coconut mixture: 1 tsp ghee 1½ cup milk ¾ cup milk powder unsweetened 1 cup coconut grated Instructions firstly, peel the skin of 1 kg lauki. make sure to take tender lauki as they are easy to cook and have fewer seeds. remove the seeds and grate the lauki. in a large kadai, heat 2 tbsp ghee and add grated lauki. saute for 5 minutes, or until the water from lauki is gone and lauki is softened. add 2 cup milk and cook well. cook until the milk is evaporated completley and lauki softens. now add ¾ cup sugar and 3 drops green food colour. mix well until the sugar melts completely. meanwhile, in a pan heat 1 tsp ghee, 1½ cup milk, ¾ cup milk powder and mix well. also, add 1 cup coconut and cook well. cook until the mixture thickens and starts to separate the pan. transfer the milk coconut mixture to lauki base. mix well and continue to cook on medium flame. cook until the mixture starts to separate the pan and holds the shape. further add 2 tbsp almonds, ¼ tsp cardamom powder and mix well. transfer to the tray lined with baking paper. level up and rest for 3 to 4 hours or until the burfi is set completely. now, unmould and apply silver vark. cut into the desired shape. finally, enjoy lauki burfi or store it in the refrigerator for a week. How to make Ghiya Ki Barfi with step by step:- firstly, peel the skin of 1 kg lauki. sure to take tender lauki as they are easy to cook and have fewer seeds. remove the seeds and grate the lauki. in a large kadai, heat 2 tbsp ghee and add grated lauki. saute for 5 minutes, or until the water from lauki is gone and lauki is softened. add 2 cup milk and cook well. cook until the milk is evaporated completely and lauki softens. now add ¾ cup sugar and 3 drops green food colour. mix well until the sugar melts completely. meanwhile, in a pan heat 1 tsp ghee, 1½ cup milk, ¾ cup milk powder and mix well. also, add 1 cup coconut and cook well. cook until the mixture thickens and starts to separate the pan. transfer the milk coconut mixture to lauki base. mix well and continue to cook on medium flame. cook until the mixture starts to separate the pan and holds the shape. further add 2 tbsp almonds, ¼ tsp cardamom powder and mix well. transfer to the tray lined with baking paper. level up and rest for 3 to 4 hours or until the burfi is set completely. now, unmould and apply silver vark. cut into the desired shape. finally, enjoy lauki burfi or store it in the refrigerator for a week. Lauki Ki Barfi Recipe notes: firstly, instead of milk powder mixture, you can also add khova. also, adding coconut gives a nice flavour to the burfi. additionally, do not squeeze off the juice from lauki, it actually helps to cook lauki and keep burfi flavourful. finally, lauki burfi recipe tastes great when prepared with good quality milk.

Panner chingari

RAACHI How to make Paneer Chingari Recipe | Dhaba Style Chingaari Paneer Gravy Curry with detailed recipe. Basically a new and easy way of preparing the paneer sabji with white paneer gravy and paneer cubes. In other words, the gravy base is prepared with crumbled paneer and milk and not the traditional onion and tomato-based curry base. It can be an ideal North Indian Paneer curry for multiple occasions, if not for the day-to-day lunch or dinner with a choice of roti, naan or paratha. Dhaba Style Chingaari Paneer Gravy Curry Paneer Chingari Recipe | Dhaba Style Chingaari Paneer Gravy Curry with step-by-step recipe. Paneer based curries have always been one of the popular North Indian curry bases for any occasion. However, the types of curries it has to offer can be monotonous as it carries the same texture and more importantly the same base. However, the curry base can experiment with a rich creamy gravy base with paneer chingari recipe as one such type known for its creamy & rich gravy base. I always get a lot of email requests to prepare a unique and innovative curry recipe. Most of my paneer recipes are prepared with either a tomato or onion base or with a yoghurt base. Honestly, there aren’t many alternatives to the above 2 options, but this can be certainly experimented with. So basically, in this recipe, I have used paneer and milk to form a thick paste and then eventually use it for curry base. Additionally, I have added spices, and chillies to make it a combination of creamy and spicy. Further, once the base is prepared, it is topped with paneer cubes which are again spiced with basic spice powder. Once these two are mixed together, it makes an ideal curry and can be served with any choice of bread recipes. Do try this type of curry and let me know if you like it. Paneer Chingari Recipe Furthermore, some more additional tips, suggestions and variants to the paneer chingari recipe. Firstly, due to the use of paneer and milk gravy base, the spice level can be mild. If you like to make it spicier, you may add more green chillies to the curry base. Additionally, you may add more chilli powder to the paneer cubes too. Secondly, if you wish to have a yellow or red curry base, you may add a pinch of turmeric or chilli powder to the curry base. You may add some spinach leaves too, to have a green-coloured curry base too. Lastly, with the paneer cubes, you may add mushroom or even tofu to make it versatile and attractive. easy Paneer Chingari Recipe | Dhaba Style Chingaari Paneer Gravy Curry Prep Time10 mins Cook Time10 mins Total Time20 mins Course: curry Cuisine: indian street food Keyword: Paneer Chingari Recipe Servings: 4 Servings Calories: 319kcal Ingredients for gravy: 100 grams paneer ¾ cup milk 2 tbsp oil 1 tsp cumin 1 tbsp raachi kasuri methi 1 inch ginger finely chopped 1 chilli chopped ½ onion finely chopped 2 tbsp spring onion chopped 2 tbsp coriander chopped ¼ tsp raachi cumin powder ½ tsp raachi garam masala ½ tsp raachi pepper powder ¾ tsp salt for spicy paneer: 2 tsp oil 1 tsp butter 1 tsp kasuri methi 2 tbsp sesame ½ onion petals 2 tbsp capsicum chopped 100 grams paneer cubed ¼ tsp raachi turmeric 1 tsp raachi chilli powder ¼ tsp salt 2 tbsp coriander chopped ½ lemon Instructions firstly, in a mixer jar break 100 grams of paneer and add ¾ cup of milk. grind to smooth paste. keep aside. in a pan heat 2 tbsp oil. add 1 tsp cumin, 1 tbsp kasuri methi, and saute until the spices turn aromatic. add 1 inch ginger, 1 chilli, and ½ onion and saute until the onions shrink. further, add 2 tbsp spring onion, 2 tbsp coriander, and saute well. keeping the flame on low, add ¼ tsp cumin powder, ½ tsp raachi garam masala, ½ tsp pepper powder, and ¾ tsp salt. saute on low flame until the spices turn aromatic. pour un prepared paneer milk mixture and mix well. keep cooking until the gravy thickens and the oil separates. The white gravy base is ready. keep aside. to prepare the spicy paneer, in a pan heat 2 tsp oil and 1 tsp butter. add 1 tsp kasuri methi, 2 tbsp sesame, and saute until the spices turn aromatic. also, add ½ onion, 2 tbsp capsicum, 100 grams paneer, and fry for a minute. further add ¼ tsp turmeric, 1 tsp chilli powder, and ¼ tsp salt. saute on low flame until everything is well combined. also, add 2 tbsp coriander and ½ lemon. mix well. finally, top the spicy paneer over prepared paneer white gravy and enjoy paneer chingari recipe. Nutrition Calories: 319kcal | Carbohydrates: 12g | Protein: 11g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 637mg | Potassium: 327mg | Fiber: 2g | Sugar: 5g | Vitamin A: 769IU | Vitamin C: 44mg | Calcium: 383mg | Iron: 2mg How to make paneer chingari with step by step:- firstly, in a mixer jar break 100 grams of paneer and add ¾ cup of milk. grind to smooth paste. keep aside. in a pan heat 2 tbsp oil. add 1 tsp cumin, 1 tbsp kasuri methi, and saute until the spices turn aromatic. add 1 inch ginger, 1 chilli, and ½ onion and saute until the onions shrink. further, add 2 tbsp spring onion, 2 tbsp coriander, and saute well. keeping the flame on low, add ¼ tsp cumin powder, ½ tsp garam masala, ½ tsp pepper powder, and ¾ tsp salt. saute on low flame until the spices turn aromatic. pour the prepared paneer milk mixture and mix well. keep cooking until the gravy thickens and the oil separates. The white gravy base is ready. keep aside. to prepare the spicy paneer, in a pan heat 2 tsp oil and 1 tsp butter. add 1 tsp kasuri methi, 2 tbsp sesame, and saute until the spices turn aromatic. also, add ½ onion, 2 tbsp capsicum, 100 grams paneer, and fry for a minute. further add ¼ tsp turmeric, 1 tsp chilli powder, and ¼ tsp salt. saute on low flame until everything is well combined. also, add 2 tbsp coriander and ½ lemon. mix well. finally, top the spicy paneer over prepared paneer white gravy and enjoy paneer chingari recipe. Paneer Chingari Recipe notes: firstly, make sure to adjust the consistency of the white gravy as it thickens once cooled. also, toping the spicy paneer, makes the curry looks unique. make sure not to mix in the pan itself. additionally, you can also add chilli flakes to make it spicy. finally, paneer chingari recipe tastes great when served with roti.

Broccoli cheese

RAACHI Broccoli cheese stuffed chicken breast Ingredients: * Four chicken breasts, you need to remove the skin and bones. * A large spoon.Of olive oil. * Two small spoons.Of Italian seasoning. * A small spoon.Of garlic powder. * 1/2 small spoon.Of onion powder. * 250 grams.Of chopped broccoli florets. * 1 large spoon.Of water. * ½ Cup.Of shredded cheddar cheese. * ¼ Cup.Of low-fat cream cheese. * 1 large spoon.Of Dijon mustard. * A minced garlic clove. * Salt and pepper * This is how to make our stuffed chicken breasts, just follow the steps below and you’ll have a delicious lunch!!! Instructions: * To steam broccoli, I finely chopped the broccoli florets and combined them with approximately 2 large spoons of water in a microwave-safe bowl. * After that, I sliced each chicken breast horizontally with a sharp knife to create a pocket, and I continued cutting about 1/2 inch from the ends and edges. * Next, I sprinkled my four chicken breasts liberally with Italian spice, garlic powder, smoked paprika, and of course salt and freshly ground black pepper. * Following that, I combined the steamed chopped broccoli, with bell pepper, minced garlic, cheeses, and salt and pepper in a large bowl, and I set it aside. * And I distributed the mixture equally across the chicken breasts, and I secure them using toothpicks. * At this point, I heated the oven to 400 degrees Fahrenheit. * In a** **large cast-iron or oven-safe skillet, I heated a large spoon of olive oil over medium-high heat. * And I cooked for 2 to 3 minutes for each side until browned, I covered with aluminum foil and baked for approximately 20 minutes, until well done. * Serve this simple chicken meal with a fresh side salad, garlic green beans, or mushroom rice. If you want to make it heartier, add some mashed or roasted potatoes. For a more nutritious variation, use grains such as couscous or quinoa. This Broccoli Cheese Stuffed Chicken pairs well with a variety of side dishes! Enjoy it!! Then, I microwaved the broccoli on high for 2 to 3 minutes, covered with plastic wrap.

RAACHI

Remind

RAACHI Home remedy for flu | best home remedies for cold and flu | natural remedy for colds with detailed recipe. Easy and simple, yet essential home remedies to fight against common cold & flu. These remedies are prepared using basic and simple ingredients for instant and effective results. There are many numerous ways listed in the Indian cuisine or Ayurveda, but this post tries to cover 3 simple and effective remedy recipes. Home Remedy for Flu Home remedy for flu | best home remedies for cold and flu | natural remedy for colds recipe. Monsoon season is around the corner and it also marks the dawn of common cold & flu problems. The human body generally gets disturbed by these problems generally due to low body immunity. There are several English or chemical-rich medicines to tackle these problems, but it is always better to help our body with the best home remedies for cold and flu. Our body is subject to viral attacks and as a result of this, we generally end up with temperature or runny nose. There are so many ways to tackle these problems and one of the easy ways is to take paracetamol tablets. Undoubtedly, these tables would provide relief, but may not help in the long run. In other words, it may not help you to improve the immune system. On the other hand, it may lower it, as our body gets used to this instant relief and may not generate sufficient immunity. Hence it is always best to attack the root cause rather than a shortcut. Moreover, these cold and common flue are not life-threatening and hence natural remedies are always the best choice. In addition, there are no side effects to these and eventually, help in the long run. Perhaps, you can include these in your day-to-day diet, even if you not suffering from cold or flu symptoms. This should help you in prevention rather than cure. Best Natural Home Remedies for Cold and FluFurthermore, some more additional tips, suggestions and variants to the home remedy for flu. Firstly, in the vegetable soup, you may add as many finely chopped vegetables as you wish. Try to add more leafy vegetables and more importantly finely chop the vegetables before it is used to prepare the vegetable broth. Secondly, in the kashaya I have prepared with simple spices for the best result. However, it can be spicy, especially for kids and spice-sensitive people. Therefore, you may add milk to lower the heat. Lastly, in the golden milk, I have added pepper and turmeric for better immunity. Additionally, you may add honey or even jaggery to make it more interesting. easy Home Remedy for Flu | Best Natural Home Remedies for Cold and Flu Prep Time10 mins Cook Time10 mins Total Time20 mins Course: beverage Cuisine: Indian Keyword: home remedy for flu Servings: 2 Servings Calories: 280kcal Ingredients for ayurvedic kashaya: 1 tsp pepper 2 inch dry ginger 1 inch cinnamon 4 pods cardamom 6 cloves 1 tbsp coriander seeds ¾ tbsp cumin ¼ tsp ajwain 1 litre water for lemon soup: 2 tsp oil 2 inch ginger finely chopped 4 clove garlic finely chopped 3 tbsp capsicum chopped 3 tbsp carrot chopped 3 tbsp sweet corn 2 tbsp spring onion chopped 1 litre water ¾ tsp salt ½ tsp pepper crushed 2 tbsp coriander finely chopped ½ lemon for golden milk: 2 cup milk ¼ tsp raachi turmeric ½ tsp RAACHI pepper crushed Instructions how to make ayurvedic kashaya: firstly, in a mortar pestle take 1 tsp pepper, 2 inch dry ginger, 1 inch cinnamon, 4 pods cardamom and 6 cloves. also add 1 tbsp coriander seeds, ¾ tbsp cumin and ¼ tsp ajwain. coarsely pound to make kashaya powder. you can store it in an airtight container and use it when required. to prepare kashaya, in a sauce pan take 1 litre of water. add prepared kashaya powder and boil for 10 minutes. finally, filter out and enjoy kashaya with honey or jaggery. how to make lemon soup: firstly, in a kadai heat 2 tsp oil, add 2 inch ginger, 4 clove garlic and saute well. add 3 tbsp capsicum, 3 tbsp carrot, 3 tbsp sweet corn and 2 tbsp spring onion. saute for a minute or until vegetables turn aromatic. now add 1 litre water, ¾ tsp salt and ½ tsp pepper. boil for 10 minutes, or until the flavours are well absorbed. further add 2 tbsp coriander, ½ lemon and mix well. finally, enjoy lemon soup piping hot. how to make golden milk: firstly, in a sauce pan take 2 cup milk, ¼ tsp turmeric and ½ tsp pepper. mix well and get to a boil. finally, enjoy turmeric milk or golden milk slightly warm. Nutrition Calories: 280kcal | Carbohydrates: 33g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 1046mg | Potassium: 848mg | Fiber: 6g | Sugar: 16g | Vitamin A: 4874IU | Vitamin C: 51mg | Calcium: 452mg | Iron: 4mg How to make home remedy for flu with step by step : how to make ayurvedic kashaya: firstly, in a mortar pestle take 1 tsp pepper, 2 inch dry ginger, 1 inch cinnamon, 4 pods cardamom and 6 cloves. also add 1 tbsp coriander seeds, ¾ tbsp cumin and ¼ tsp ajwain. coarsely pound to make kashaya powder. you can store it in an airtight container and use it when required. to prepare kashaya, in a sauce pan take 1 litre of water. add prepared kashaya powder and boil for 10 minutes. finally, filter out and enjoy kashaya with honey or jaggery. how to make lemon soup: firstly, in a kadai heat 2 tsp oil, add 2 inch ginger, 4 clove garlic and saute well. add 3 tbsp capsicum, 3 tbsp carrot, 3 tbsp sweet corn and 2 tbsp spring onion. saute for a minute or until vegetables turn aromatic. now add 1 litre water, ¾ tsp salt and ½ tsp pepper. boil for 10 minutes, or until the flavours are well absorbed. further add 2 tbsp coriander, ½ lemon and mix well. finally, enjoy lemon soup piping hot. how to make golden milk: firstly, in a sauce pan take 2 cup milk, ¼ tsp turmeric and ½ tsp pepper. mix well and get to a boil. finally, enjoy turmeric milk or golden milk slightly warm. Best Natural Home Remedies for Cold and Flu notes: firstly, make sure to adjust the pepper depending on the spice level. also, you can add little milk, jaggery or honey just before serving kashaya. Additionally, add vegetables of your choice to the soup to make it healthy. finally, a home remedy for flu is most effective when served hot.

RAACHI pork chops with multi colored potatoes &; red onion ! *ingredients : + Potato tranches: ° 800 g / 1.6 lb potatoes °200g/7oz Red Onion ° 2 tablespoons olive oil ° Half a tsp of paprika powder ° ½ tsp dried rosemary ° sea salt also pepper ° Four cuts of beef can be 200g / 7oz and 1.3cm / 1 inch thick approx + rub: ° 2 tablespoons olive oil ° Four cloves of garlic ° 1 teaspoon Worcestershiire sauce ° Half a teaspoon of ground cumin ° 1 tsp cayenne pepper, large & ½ tsp raachi red pepper powder ° lime, juice & some gratings of taste (see note) ° 1 tsp salt ° Half a tsp of pepper * Methods : If you decide to season the beef pie, put the seasonings together and grind the beef pie. Store in the refrigerator for up to 8 hours. Take it out of the fridge half an hour before cooking. Potatoes and onions: Preheat the oven to 200°C/400°F. Cleaning peel potatoes as desir. Putting it on baking tray. Cut the peeled crimson onions into slices and put them well inside the tray. Pour 2 tablespoons olive oil, paprika, rosemary, and a pinch of salt and pepper over the vegetables. Rub your hands well to coat the mixture of spices and oil. Arrange them inside the tray in one layer. Bake for 15 to 20 minutes or until fully cooked through. Pork chops: Meanwhile, combine olive oil, grated garlic cloves, Worcestershire sauce, cumin, cayenne pepper, red pepper, lemon peel and juice, and salt and pepper in a small bowl. Rub the pink steaks. You can do this en masse with your arms in a shallow saucepan or put the fillets and rub them in the freezer bag, let them properly and rub until the choppy red steaks are covered. Enjoy !

Lemon Rice

RAACHI Lemon Rice Recipe | South Indian Chitranna & Gojju | Chitrannam with detailed recipe. An extremely simple and easy rice-based recipe prepared with basic and simple ingredients. It is typically prepared with leftover rice from the previous day and is generally prepared for morning breakfast or for lunchboxes. It is known for its combination of flavours and particularly the sour and spicy taste from the lemon and chillies added. Lemon Rice lemon rice recipe | South Indian Chitranna & Gojju | Chitrannam with step-by-step recipe. Rice or flavoured rice recipes are perhaps one of the important staple food of Indian cuisine. There are so many types and variants to this which typically depends upon the complexity of the recipe and the set of ingredients added to it. However, there are few simple and easy flavoured rice recipes; lemon rice is one such simple and easy recipe. I had posted this recipe for lemon rice long back. Perhaps, it must be one of the few recipes which I had posted when I started this blog. It has been quite some time, and moreover, I have a better way of preparing this with a premix. Hence I thought of re-creating my old post with a So basically, I have prepared a basic spice mix with all the ingredients and fried it till crisp. This can be prepared in bulk and stored in the refrigerator for instant lemon rice. In other words, you need to scoop 2-3 spoons of this gojju or premix and mix it with leftover rice. Once it is mixed, you have to squeeze the lemon juice and add finely chopped coriander leaves for freshness. Adding lemon juice and coriander leaves directly to the premix may not be a good option. And hence add it just before consuming. Do try this way and let me know if you like this new way. South Indian Chitranna & Gojju PremixFurthermore, some more additional tips, suggestions and variants to the lemon rice recipe. Firstly, the quality of cooked rice contributes to the taste and final produce of lemon rice. I have particularly used leftover rice which is dry and moisture free. If you are planning to use freshly cooked rice, you may have to dry it out before using it. Secondly, never premix the lemon juice and also coriander leaves with the gojju. Lemon juice may turn bitter with the premix and always recommended to add it freshly. Lastly, roast the premix in a low to medium flame, till it becomes crunchy and crisp. It also helps to improve the shelf life of the premix. You may store it in an air-tight container and refrigerate it easy Lemon Rice | South Indian Chitranna & Gojju Premix | Chitrannam in 1 min Prep Time10 mins Cook Time10 mins Total Time20 mins Course: rice Cuisine: south indian Keyword: lemon rice Servings: 1 box Calories: 1951kcal Ingredients for lemon rice gojju: ¼ cup oil ½ cup peanut 1 tbsp mustard 2 tbsp urad dal 2 tbsp chana dal 1 tbsp cumin 3 chilli chopped 2 inch ginger finely chopped 3 tbsp curry leaves chopped 2 dried red chilli chopped ¾ tsp hing 1 tsp raachi turmeric 2 tbsp salt for chitranna: 3 cup leftover rice ½ lemon 2 tbsp coriander finely chopped Instructions how to make lemon rice gojju: firstly, in a pan heat ¼ cup oil and roast ½ cup peanut until it turns crunchy. add 1 tbsp mustard, 2 tbsp urad dal, 2 tbsp chana dal and 1 tbsp cumin. splutter tempering keeping the flame on low. now add 3 chilli, 2 inch ginger and roast well. roast in batches for uniform frying. further add 3 tbsp curry leaves, 2 dried red chilli and fry until it tunrs crunchy. turn off the flame and add ¾ tsp hing, 1 tsp raachi turmeric and 2 tbsp salt. mix well making sure everything is well combined. heat of the pan is enough for turmeric to cook. transfer to an airtight container and lemon rice gojju is ready to store upto a month. how to make lemon rice chitranna: firstly, take 3 cup of leftover rice and add 2 tbsp prepared lemon rice gojju. also add ½ lemon and 2 tbsp coriander. mix well. finally, enjoy lemon rice with coconut chutney. Nutrition Calories: 1951kcal | Carbohydrates: 217g | Protein: 55g | Fat: 103g | Saturated Fat: 12g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 53g | Trans Fat: 0.2g | Sodium: 15914mg | Potassium: 1906mg | Fiber: 36g | Sugar: 16g | Vitamin A: 9536IU | Vitamin C: 2027mg | Calcium: 753mg | Iron: 17mg How to make lemon rice with step by step photo: how to make lemon rice gojju: firstly, in a pan heat ¼ cup oil and roast ½ cup peanut until it turns crunchy. add 1 tbsp mustard, 2 tbsp urad dal, 2 tbsp chana dal and 1 tbsp cumin. splutter tempering keeping the flame on low. now add 3 chilli, 2 inch ginger and roast well. roast in batches for uniform frying. further add 3 tbsp curry leaves, 2 dried red chilli and fry until it tunrs crunchy. turn off the flame and add ¾ tsp hing, 1 tsp raachi turmeric and 2 tbsp salt. mix well making sure everything is well combined. heat of the pan is enough for turmeric to cook. transfer to an airtight container and lemon rice gojju is ready to store upto a month. how to make lemon rice chitranna: firstly, take 3 cup of leftover rice and add 2 tbsp prepared lemon rice gojju. also add ½ lemon hand 2 tbsp coriander. mix well. finally, enjoy lemon rice with coconut chutney. South Indian Chitranna & Gojju Premix notes: firstly, you can add coriander and lemon juice to gojju, however, the shelflife reduces to 1 week. also, fry the spices on low flame to keep them crunchy and fresh. additionally, increase the amount of gojju depending on the spice level. finally, lemon rice recipe tastes great when pr

epared with leftover rice. https://Facebook.com/raachimasala click

Jamun

RAACHI जामुन एक ऐसा वृक्ष जिसके अंग अंग में औषधि हैं अगर जामुन की मोटी लकड़ी का टुकडा पानी की टंकी में रख दे तो टंकी में शैवाल, हरी काई नहीं जमेगी और पानी सड़ेगा भी नहीं। जामुन की इस खुबी के कारण इसका इस्तेमाल नाव बनाने में बड़ा पैमाने पर होता है। पहले के जमाने में गांवो में जब कुंए की खुदाई होती तो उसके तलहटी में जामून की लकड़ी का इस्तेमाल किया जाता है जिसे जमोट कहते है। दिल्ली की निजामुद्दीन बावड़ी का हाल ही में हुए जीर्णोद्धार से ज्ञात हुआ 700 सालों के बाद भी गाद या अन्य अवरोधों की वजह से यहाँ जल के स्तोत्र बंद नहीं हुए हैं। भारतीय पुरातत्व विभाग के प्रमुख के.एन. श्रीवास्तव के अनुसार इस बावड़ी की अनोखी बात यह है कि आज भी यहाँ लकड़ी की वो तख्ती साबुत है जिसके ऊपर यह बावड़ी बनी थी। श्रीवास्तव जी के अनुसार उत्तर भारत के अधिकतर कुँओं व बावड़ियों की तली में जामुन की लकड़ी का इस्तेमाल आधार के रूप में किया जाता था। एक रिसर्च के मुताबिक, जामुन के पत्तियों में एंटी डायबिटिक गुण पाए जाते हैं, जो रक्त शुगर को नियंत्रित करने करती है। ऐसे में जामुन की पत्तियों से तैयार चाय का सेवन करने से डायबिटीज के मरीजों को काफी लाभ मिलेगा। सबसे पहले आप एक कप पानी लें। अब इस पानी को तपेली में डालकर अच्छे से उबाल लें। इसके बाद इसमें जामुन की कुछ पत्तियों को धो कर डाल दें। अगर आपके पास जामुन की पत्तियों का पाउडर है, तो आप इस पाउडर को 1 चम्मच पानी में डालकर उबाल सकते हैं। जब पानी अच्छे से उबल जाए, तो इसे कप में छान लें। अब इसमें आप शहद या फिर नींबू के रस की कुछ बूंदे मिक्स करके पी सकते हैं। जामुन की पत्तियों में एंटी बैक्टीरियल गुण होते हैं. इसका सेवन मसूड़ों से निकलने वाले खून को रोकने में और संक्रमण को फैलने से रोकता है। जामुन की पत्तियों को सुखाकर टूथ पाउडर के रूप में प्रयोग कर सकते हैं. इसमें एस्ट्रिंजेंट गुण होते हैं जो मुंह के छालों को ठीक करने में मदद करते हैं। मुंह के छालों में जामुन की छाल के काढ़ा का इस्तेमाल करने से फायदा मिलता है। जामुन में मौजूद आयरन खून को शुद्ध करने में मदद करता है। जामुन की लकड़ी न केवल एक अच्छी दातुन है अपितु पानी चखने वाले (जलसूंघा) भी पानी सूंघने के लिए जामुन की लकड़ी का इस्तेमाल करते। इसलिए हर संभव कोशिश करके कम से कम जामुन का एक पेड़ तो हम सबको अपने घर या आसपास किसी खाली पड़ी जमीन , पार्क वगैरह में लगाना ही चाहिए । #Raachi #raachimasale #organic #farming #masale #spices #recipe #food #kichan #indianmasale #indianspices

Protein packed

RAACHI Protein-Packed Quinoa & Kale Salad with Maple Dijon Nourish Bowls always sound so good no matter what time of the day it is. SAVE AND TRY Ingredients: 1/3 cup pepitas 1/3 cup slivered almonds 2 tablespoons tamari 1 teaspoon ground cumin ½ teaspoon paprika ¼ teaspoon RAACHI chili powder Dressing: 2/3 cup extra-virgin olive oil 2 garlic cloves, finely minced or grated into dressing 1 tablespoon Dijon mustard 2 tablespoons fresh lemon juice 1 tablespoon white wine vinegar 2 teaspoons maple syrup Salad: 3 cups chopped kale 1 ½ cups cooked quinoa 2/3 cups pomegranate seeds, chopped apple, or blueberries 1 (15-ounce) can chickpeas, drained and rinsed 1/3 cup chopped parsley 1 medium avocado Transfer pepitas and almonds to a medium rimmed non-stick baking sheet. Toss with tamari, cumin, paprika, and chili powder. Bake at 350ºF for about 7 minutes, or until lightly toasted. Set aside. Add the olive oil, garlic, Dijon, lemon juice, vinegar, and maple syrup to a medium jar. Cover and shake well until fully incorporated. Transfer the kale to a large bowl. Add about one third of the dressing. Massage the kale with the dressing until just wilted. Add the quinoa, pomegranate, chickpeas, parsley, and avocado. Toss with the remaining dressing for serving. #Raachi #raachimasale #organic #farming #masale #spices #recipe #food #kichan #indianmasale #indianspices

Keema sandwich

RAACHI How to make keema sandwich recipe | Soya Keema Toast Recipe | Keema Cheese Toastie with detailed recipe. An extremely simple and high-protein snack recipe made with minced soya chunks & bread slices. It is basically an alternative or extended version of the meat keema toast recipe prepared with boiled and minced soya chunks. It can be an ideal morning breakfast meal, if not as a simple evening tea time snack with any choice of hot or cold beverage drink. Keema Sandwich Recipe keema sandwich recipe | Soya Keema Toast Recipe | Keema Cheese Toastie with a step-by-step recipe. Cheese toast recipes have always been a popular and interesting snack meal. It is popular not just because of the taste, but also because of the time it takes to prepare with the quality amount of nutrients intake. One such hugely popular and protein-rich toast is Keema Cheese Toastie or also known as Soya Keema Toast Recipe is known for its keema and cheese combination. As I was mentioning, high protein meals are always one of the best meals for morning breakfast. Basically, high protein meals fill up our tummy or you may feel it filling compared to rice or carbs-based meal. Thus providing, all the required energy for all-day activities. Whereas with rice or carbs-based meal, you may need more quantity to fill the tummy. All these are not converted to energy and may get converted to fat or fat remains in your liver. Hence I generally project all my high protein recipes as weight loss recipes. Even this simple cheese keema toast is a high protein snack due to the use of soya chunks. In addition, the use of cheese, not only makes it filling but also a tasty toastie. Do try this and let me know if you liked it for breakfast or as a simple snack. Soya Keema Toast RecipeFurthermore, some more additional tips, suggestions and variants to the keema sandwich recipe. Firstly, the soya keema used in this recipe can be prepared well ahead in advance. As matter of fact, you can prepare it once and use it for 2-3 days. You may have to refrigerate it and defrost it before using it. Secondly, I would personally recommend using white sandwich bread slices for this recipe as it would be the best choice. You may also use wheat or brown bread for much healthier bread but may not get the same taste. Lastly, I have applied mozzarella cheese for the cheesy texture. But you may also use cheddar cheese as an alternative. easy Keema Sandwich Recipe | Soya Keema Toast Recipe | Keema Cheese Toastie Prep Time10 mins Cook Time20 mins Total Time30 mins Course: sandwich Cuisine: Indian Keyword: Keema Sandwich Recipe Servings: 4 Servings Calories: 185kcal Ingredients for keema stuffing: water for boiling 1 cup soya chunks 1 tsp salt 2 tbsp oil 3 clove garlic finely chopped ½ onion finely chopped 2 tbsp sweet corn 2 tbsp peas 2 tbsp carrot chopped 2 tbsp capsicum chopped 2 tbsp tomato sauce 1 tsp chilli sauce ½ tsp salt 2 tbsp mayonnaise ½ tsp RAACHI chilli flakes ½ tsp mixed herbs for toast: bread white or brown butter green chutney cheese Instructions firstly, in pan take enough water, 1 tsp salt and get to a boil. add 1 cup soya chunks and boil for 5 minutes. drain off the water and squeeze off soya. keep aside. pulse grind the soya chunks to a coarse texture. keep aside. in a pan heat 2 tbsp oil and saute 3 clove of garlic. add ½ onion and saute until onions shrink slightly. now add 2 tbsp sweet corn, 2 tbsp peas, 2 tbsp carrot and 2 tbsp capsicum. saute until the veggies shrink slightly. further add 2 tbsp tomato sauce, 1 tsp chilli sauce and ½ tsp salt. mix well making sure everything is well combined. add in the prepared soya mixture and mix well. now add 2 tbsp mayonnaise, ½ tsp chilli flakes and ½ tsp mixed herbs. mix well and do not over-cook, as there are chances for mayo to split. keema stuffing is ready. keep aside. to prepare the toast, spread butter and green chutney on the bread slice. top with prepared soya keema stuffing. and again top with cheese. now cover and toast until the cheese melts. finally, cut the toast into half and enjoy soya keema cheese toast. Nutrition Calories: 185kcal | Carbohydrates: 14g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 991mg | Potassium: 127mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1588IU | Vitamin C: 12mg | Calcium: 89mg | Iron: 3mg How to make keema sandwich with step by step: firstly, in pan take enough water, 1 tsp salt and get to a boil. add 1 cup soya chunks and boil for 5 minutes. drain off the water and squeeze off soya. pulse grind the soya chunks to a coarse texture. keep aside. in a pan heat 2 tbsp oil and saute 3 clove of garlic. add ½ onion and saute until onions shrink slightly. now add 2 tbsp sweet corn, 2 tbsp peas, 2 tbsp carrot and 2 tbsp capsicum. saute until the veggies shrink slightly. further add 2 tbsp tomato sauce, 1 tsp chilli sauce and ½ tsp salt. mix well making sure everything is well combined. add in the prepared soya mixture and mix well. now add 2 tbsp mayonnaise, ½ tsp chilli flakes and ½ tsp mixed herbs. mix well and do not over-cook, as there are chances for mayo to split. keema stuffing is ready. keep aside. to prepare the toast, spread butter and green chutney on the bread slice. top with prepared soya keema stuffing. and again top with cheese. now cover and toast until the cheese melts. finally, cut the toast into half and enjoy soya keema cheese toast. Soya Keema Toast Recipe notes: firstly, make sure to boil the soya well, else it may cause indigestion. also, prepare the spicy stuffing as soya and cheese will negate it. additionally, adding mayo to the stuffing makes stuffing creamy. finally, soya keema cheese toast recipe tastes great when prepared cheesy.

Gram masala

RAACHI Garam Masala Benefits: भारत अपने मसालेदार और खुश्बू से भरपूर खानों के लिए दुनियाभर में जाना जाता है। कश्मीर से लेकर कन्याकुमारी तक यहां तरह-तरह के पकवान और उनकी खुशबू मन और जीभ को लुभा जाती हैं। भारतीय खानों में स्वाद बढ़ाने के लिए आर्टिफिशियल फ्लेवर्स की जगह प्राकृतिक मसालों का प्रयोग किया जाता है। इनमें से ज्यादातर मसालों की गर्म तासीर के कारण इन्हें गरम मसाले कहा जाता है। गरम मसाला न सिर्फ खाने का स्वाद बढ़ता है, बल्कि खाने को बेहतर रंग और खुशबू भी देता है। गरम मसाला शाकाहारी और मांसाहारी दोनों ही तरह के व्यंजनों में इस्तेमाल किया जाता है। लेकिन क्या आप जानते हैं कि नियमित तौर पर गरम मसाला खानाआपके स्वास्थ्य के लिए भी फायदेमंद होता है? गरम मसाला शरीर से विषाक्त पदार्थों को बाहर निकालने में मदद करके मेटाबॉलिज्म को बूस्ट करने का काम करता है। आइए जानते हैं गरम मसाला खाने के उन फायदों के बारे में जिनसे अब तक आप शायद अनजान हैं। गरम मसाला खाने के फायदे- Benefits of Eating Garam Masala शुगर लेवल करता है नियंत्रित शुगर लेवल कंट्रोल करने के लिए गरम मसाला बेहद कारगर माना जाता है। गरम मसाले को बनाने के लिए जीरा और दालचीनी की इस्तेमाल जरूर किया जाता है। ये एक सक्रिय एंटी-डायबिटिक एजेंट हैं, जो शरीर में शुगर लेवल को कंट्रोल करने में मददगार साबित होते हैं। शरीर को डिटॉक्सिफाई करने के लिए शरीर से विषाक्त पदार्थ को बाहर निकालने की प्रक्रिया को डिटॉक्सिफिकेशन कहा जाता है। दरअसल गरम मसाले में दालचीनी पाई जाती है। कई शोध में यह बात सामने आ चुकी है कि दालचीनी शरीर में नैचुरल डिटॉक्स की तरह का काम करता है। इसलिए गरम मसाले को शरीर को डिटॉक्सिफाई करने के लिए एक अच्छा ऑप्शन माना जाता है। आंखों के लिए है फायदेमंद कई घंटों तक लगातार लैपटॉप और सिस्टम पर काम करने की वजह से कई लोगों को आंखों की समस्याएं होने लगी हैं। आंखों को लंबे समय तक सेहतमंद बनाए रखने के लिए गरम मसाला काफी उपयोगी माना जाता है। गरम मसाले को बनाने में दालचीनी का प्रयोग किया जाता है। दालचीनी में भरपूर मात्रा में फोलेट पाया जाता है। वैज्ञानिक शोध के अनुसार फोलेट का सेवन आंखों को सुरक्षित रखने में लाभदायक होती है। स्थ्य और बीमारियां डाइट और फिटनेस ग्रूमिंग टिप्स गर्भावस्था और परवरिश रिलेशनशिप वैकल्पिक चिकित्सा स्लाइडशो विडियो विशेषज्ञों टॉपिक्स हेल्थ⁄आहार व फिटनेस⁄स्वस्थ आहार पोषक तत्वों से भरपूर होते हैं गरम मसाले, रोजाना खाने से शरीर को मिलते हैं 5 फायदे भारतीय खानों में स्वाद बढ़ाने के लिए आर्टिफिशियल फ्लेवर्स की जगह मसालों का प्रयोग किया जाता है। इन्हीं मसालों में से एक है गरम मसाला। Garam Masala Benefits: भारत अपने मसालेदार और खुश्बू से भरपूर खानों के लिए दुनियाभर में जाना जाता है। कश्मीर से लेकर कन्याकुमारी तक यहां तरह-तरह के पकवान और उनकी खुशबू मन और जीभ को लुभा जाती हैं। भारतीय खानों में स्वाद बढ़ाने के लिए आर्टिफिशियल फ्लेवर्स की जगह प्राकृतिक मसालों का प्रयोग किया जाता है। इनमें से ज्यादातर मसालों की गर्म तासीर के कारण इन्हें गरम मसाले कहा जाता है। गरम मसाला न सिर्फ खाने का स्वाद बढ़ता है, बल्कि खाने को बेहतर रंग और खुशबू भी देता है। गरम मसाला शाकाहारी और मांसाहारी दोनों ही तरह के व्यंजनों में इस्तेमाल किया जाता है। लेकिन क्या आप जानते हैं कि नियमित तौर पर गरम मसाला खानाआपके स्वास्थ्य के लिए भी फायदेमंद होता है? गरम मसाला शरीर से विषाक्त पदार्थों को बाहर निकालने में मदद करके मेटाबॉलिज्म को बूस्ट करने का काम करता है। आइए जानते हैं गरम मसाला खाने के उन फायदों के बारे में जिनसे अब तक आप शायद अनजान हैं। गरम मसाला खाने के फायदे- Benefits of Eating Garam Masala शुगर लेवल करता है नियंत्रित शुगर लेवल कंट्रोल करने के लिए गरम मसाला बेहद कारगर माना जाता है। गरम मसाले को बनाने के लिए जीरा और दालचीनी की इस्तेमाल जरूर किया जाता है। ये एक सक्रिय एंटी-डायबिटिक एजेंट हैं, जो शरीर में शुगर लेवल को कंट्रोल करने में मददगार साबित होते हैं। शरीर को डिटॉक्सिफाई करने के लिए शरीर से विषाक्त पदार्थ को बाहर निकालने की प्रक्रिया को डिटॉक्सिफिकेशन कहा जाता है। दरअसल गरम मसाले में दालचीनी पाई जाती है। कई शोध में यह बात सामने आ चुकी है कि दालचीनी शरीर में नैचुरल डिटॉक्स की तरह का काम करता है। इसलिए गरम मसाले को शरीर को डिटॉक्सिफाई करने के लिए एक अच्छा ऑप्शन माना जाता है। इम्यूनिटी तो करता है बूस्ट कोरोना और मंकीपॉक्स जैसे वायरस के दौर में इम्यूनिटी को स्ट्रांग बनाए रखना कितना जरूरी है, ये बात तो हर कोई जानता है। अगर प इम्यूनिटी बूस्ट करने के लिए कोई उपाय खोज रहे हैं, तो गरम मसाले का चुनाव कर सकते हैं। गरम मसाले में इस्तेमाल होने वाला धनिया जिंक का मुख्य स्त्रोत है। जिंक इम्यूनिटी को बूस्ट करता है, जिससे हमारे शरीर को बीमारियों से लड़ने की शक्ति मिलती है। आंखों के लिए है फायदेमंद कई घंटों तक लगातार लैपटॉप और सिस्टम पर काम करने की वजह से कई लोगों को आंखों की समस्याएं होने लगी हैं। आंखों को लंबे समय तक सेहतमंद बनाए रखने के लिए गरम मसाला काफी उपयोगी माना जाता है। गरम मसाले को बनाने में दालचीनी का प्रयोग किया जाता है। गरम मसाला दर्द और सूजन से भी आराम दिलाने में मददगार होता है। गरम मसाले में एंटी-इंफ्लेमेटरी और दर्द निवारक गुण पाए जाते हैं। अगर नियमित तौर पर गरम मसाले का सेवन किया जाए, तो ये शरीर के दर्द और सूजन को कम करने में सहायक हो सकता है। गरम मसाले को बनाने के लिए दालचीनी, जीरा, काली मिर्च, तेजपत्ता, धनिया, मेथी के बीज और भी कई तरह के मसालों का इस्तेमाल किया जाता है। आप चाहें तो अपने हिसाब से इसमें तुलसी के पत्तियां और अजवाइन को भी शामिल कर सकते हैं।

peanut katli

RAACHI How to make peanut katli

recipe cheaper kaju katli | mungfali katli | groundnut katli with detailed recipe. An easy and simple classical Indian dessert recipe prepared with peanut and sugar. It is basically a thrifty or economical alternative version of kaju katli recipe which would carry the same taste and flavour, yet affordable ingredients. It can be ideally prepared for various festival occasions if not for day-to-day after lunch or dinner small dessert treats. Mungfali Katli peanut katli recipe cheaper kaju katli | mungfali katli | groundnut katli with step-by-step recipe. Indian dessert recipes are known for their flavour, taste and creamy richness it has to offer. However, these are generally prepared with a premium selection of dry fruits, and ingredients which may not be justified. Yet there are other cheaper alternative ingredients and peanut katli recipe is one such easy and simple classical Indian dessert recipe. I have posted several Indian sweets ranges, but all have been derived from dry fruits or some premium ingredients. While using those produces some of the best Indian sweets, but can be an expensive matter. I personally prefer simple and easy-to-prepare sweets. So I am presenting one of the simple, easy and more importantly thrifty Indian sweet recipes. Basically, I have prepared a katli sweet with peanuts, but not with cashews. Trust me, you would not be easily identified if it is prepared with cashews or peanuts just by taste. In other words, it produces the same texture, and taste with the same steps as you follow in kaju katli. Do try this variation of katli recipe and let me know if you like it? Peanut Katli RecipeFurthermore, some more additional tips, suggestions and variations to the peanut katli recipe. Firstly, the peanuts have to be fresh and make sure it is of the best quality. Typically, stale peanuts may have some awful taste which may spoil the entire sweet taste. Therefore, check the expiry date before purchasing it from the grocery store. Secondly, I roasted the peanuts in slow to medium flame. This is an essential and important step, which should negate the raw smell and flavour of peanuts. Alternatively, you can purchase roasted peanuts from the store to hasten the cooking time. Lastly, I have applied silver vark or foil to get an authentic look. However, it is not mandatory and can be skipped if you do not have it. easy Peanut Katli Recipe - Cheaper Kaju Katli | Mungfali Katli | Groundnut Katli Prep Time10 mins Cook Time30 mins Total Time40 mins Course: sweet Cuisine: Indian Keyword: Peanut Katli Recipe Servings: 40 pieces Calories: 64kcal Ingredients 2 cup peanut 2 tbsp milk powder ¼ tsp cardamom powder 1 cup sugar ½ cup water 1 tsp ghee Instructions firstly, roast 2 cup peanuts on low flame. roast until the skin starts to separate without browning the peanuts. cool completely, and transfer to a wide plate. now rub and peel the skin of peanuts and discard the skin. take roasted peanuts in batches and blend to a fine powder. make sure to pulse and blend else, the peanuts will release oil and turns into a paste. sieve the peanut powder making sure there are no lumps. also add 2 tbsp milk powder and ¼ tsp cardamom powder. mix well making sure everything is well combined. adding milk powder gives richness to the katli. in a large kadai take 1 cup sugar and ½ cup water. stir well and dissolve sugar. boil for 5 minutes or until 1 string consistency is attained. add in powdered peanut and mix well keeping the flame on low. stir continuously until the mixture is well combined and smooth paste is formed. now add 1 tsp ghee and continue to mix. continue to cook until the mixture turns smooth paste and starts to separate pan slightly. do not overcook, as the burfi will turn hard. transfer the mixture on to the butter paper. make sure to grease the butter paper with ghee. now fold using a spatula until the mixture thickens. later using the butter paper, start to press and smoothen the mixture. once the dough is formed, knead slightly, to form a soft dough. place the peanut dough between butter paper and roll using a rolling pin. roll slightly thick making sure it's uniform. apply silver leaf or silver vark. applying vark is optional. now cut into diamond shape or shape of your choice. finally, enjoy peanut katli for a month when stored in an airtight container. Nutrition Calories: 64kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 60mg | Fiber: 1g | Sugar: 5g | Vitamin A: 4IU | Vitamin C: 0.03mg | Calcium: 11mg | Iron: 0.3mg How to make mungfali katli with step by step photo: firstly, roast 2 cup peanuts on low flame. roast until the skin starts to separate without browning the peanuts. cool completely, and transfer to a wide plate. now rub and peel the skin of peanuts and discard the skin. take roasted peanuts in batches and blend to a fine powder. make sure to pulse and blend else, the peanuts will release oil and turns into a paste. sieve the peanut powder making sure there are no lumps. also, add 2 tbsp milk powder and ¼ tsp cardamom powder. mix well making sure everything is well combined. adding milk powder gives richness to the katli. in a large kadai take 1 cup sugar and ½ cup water. stir well and dissolve sugar. boil for 5 minutes or until 1 string consistency is attained. add in powdered peanut and mix well keeping the flame on low. stir continuously until the mixture is well combined and smooth paste is formed. now add 1 tsp ghee and continue to mix. continue to cook until the mixture turns smooth paste and starts to separate pan slightly. do not overcook, as the burfi will turn hard. transfer the mixture onto the butter paper. make sure to grease the butter paper with ghee. now fold using a spatula until the mixture thickens. later using the butter paper, start to press and smoothen the mixture. once the dough is formed, knead slightly, to form a soft dough. place the peanut dough between butter paper and roll using a rolling pin. roll slightly thick making sure it’s uniform. apply silver leaf or silver vark. applying vark is optional. now cut into diamond shape or shape of your choice. finally, enjoy peanut katli for a month when stored in an airtight container. Peanut Katli Recipe notes: firstly, make sure to roast the peanuts on low flame, to avoid any brown spots appearing on the peanuts. also, make sure to pulse and powder the peanuts to a fine powder. additionally, sugar syrup consistency is a critical stage in this burfi preparation. finally, peanut katli recipe tastes great when prepared with good quality peanuts.

Rava Bonda

RAACHI how to make Rava Bonda Recipe | Crispy Sooji Bonda | Semolina Bonda Fritters with detailed recipe. A simple and easy deep-fried fritters snack recipe prepared with semolina and mixed herbs. It is basically an extension of the popular urad dal-based fritter which is typically served with a choice of chutney or spicy sauce. These deep-fried fritters can be easily served as a side snack for morning breakfast if not as an evening tea-time snack. Crispy Sooji Bonda Rava Bonda Recipe | Crispy Sooji Bonda | Semolina Bonda Fritters with step-by-step recipe. Deep-fried fritters or pakoda recipes are an integral part of Indian cuisine. Even though it is mainly served as a simple snack with a cup of tea or coffee, but can also be served for various other reasons. One such versatile snack meal is bonda snack which is typically prepared with urad dal, but can also be prepared with rava too. As I was explaining earlier, bonda recipes are mainly made with soaked urad dal batter. However, some may have allergies or may get indigestion with urad dal and may not prefer any recipes from it. I personally, love deep-fried snacks from urad dal. But after having 2 or 3 bonda’s I feel bloated because of the urad dal. Hence I generally avoid it and always look for alternatives. One of my favourite bonda alternatives is Crispy Sooji Bonda. As matter of fact, I personally feel Sooji Bonda is much tastier compared to any other bonda recipe. Basically, it is a combination of sweet and spicy in taste due to semolina and the herbs used in this recipe. Do try this and let me know your honest opinion about it. Rava Bonda RecipeFurthermore, some more additional tips, suggestions, and variants to the Crispy Sooji Bonda recipe. Firstly, I would heavily recommend using medium coarse sooji or popularly known as Bombay rava for this recipe. Any other sooji variants may not be suitable as they may not get the same texture and crispiness. Secondly, I would strongly recommend using sour curd with rava for this recipe. Sour curd or yoghurt would help to get the authentic bonda shape for this snack. Lastly, deep fry these fritters in small batches and avoid overcrowding the deep frying pan. Also, compared to the traditional bonda’s, these rava based bonda should hold their shape and crispiness for a longer time. easy Rava Bonda Recipe | Crispy Sooji Bonda | Semolina Bonda Fritters Prep Time10 mins Cook Time15 mins Total Time25 mins Course: Snack Cuisine: south indian Keyword: Rava Bonda Recipe Servings: 3 Servings Calories: 335kcal Ingredients 1 cup rava / semolina / suji coarse ¼ cup maida ½ tsp salt ¼ tsp baking soda 1 cup curd ½ onion finely chopped few curry leaves chopped 2 tbsp coriander chopped 2 chilli finely chopped 1 inch ginger chopped 1 tsp cumin Instructions firstly, in a bowl take 1 cup rava, ¼ cup maida, ½ tsp salt, and ¼ tsp baking soda. mix well making sure everything is well combined. now add 1 cup curd and mix well. make sure to have a thick batter. cover and rest for 20 minutes. after 20 minutes, the rava has absorbed well. further add ½ onion, few curry leaves, 2 tbsp coriander, 2 chilli, 1 inch ginger, and 1 tsp cumin. mix well making sure everything is well combined. add few drops of water if required. wet your hands with water, and pinch a ball-sized dough. drop in hot oil, keeping the flame on medium. stir occasionally, until the bonda turns golden brown and crisp. drain off to remove excess oil. finally, enjoy rava bonda with coconut chutney and tea. Nutrition Calories: 335kcal | Carbohydrates: 56g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 491mg | Potassium: 319mg | Fiber: 4g | Sugar: 3g | Vitamin A: 372IU | Vitamin C: 52mg | Calcium: 146mg | Iron: 5mg How to make rava bonda firstly, in a bowl take 1 cup rava, ¼ cup maida, ½ tsp salt, and ¼ tsp baking soda. mix well making sure everything is well combined. now add 1 cup curd and mix well. make sure to have a thick batter. cover and rest for 20 minutes. after 20 minutes, the rava has absorbed well. further add ½ onion, few curry leaves, 2 tbsp coriander, 2 chilli, 1 inch ginger, and 1 tsp cumin. mix well making sure everything is well combined. add few drops of water if required. wet your hands with water, and pinch a ball-sized dough. drop in hot oil, keeping the flame on medium. stir occasionally, until the bonda turns golden brown and crisp. drain off to remove excess oil. finally, enjoy rava bonda with coconut chutney and tea. Rava Bonda Recipe notes: firstly, make sure to mix the batter with curd, this gives a nice sourness to the bonda. also, you can shape the batter to your choice, to make it look interesting. additonally, adding soda helps to make bonda soft from the inside. finally, rava bonda recipe tastes great when a generous amount of onion is added. Buy RAACHI ORGANIC SPICES call & WhatsApp 6393479478 home and restaurant #organic #farming #masale #spices #recipe #food #kichan #indianmasale #RAACHIMASALE #raachi

RAACHI Hyderabadi Veg Mutton Biryani Recipe | Veg Mutton Dum Biryani | Veg Goat Biryani with detailed recipe. Basically, a vegetarian or meat-free biriyani recipe prepared with a meat alternative. It carries the same meat-like texture with the same set of spices and can be served as a mutton biriyani alternative. The biriyani masala and the meat alternative is marinated with the same technique as the goat biriyani and then later cooked in dum style for an authentic taste. veg mutton dum biryani Hyderabadi Veg Mutton Biryani Recipe | Veg Mutton Dum Biryani | Veg Goat Biryani with step-by-step recipe. Biriyani recipes have always been synonymous with the choice of meat used in it. However, there have been so many vegetarian alternatives with potatoes, paneer, mushroom and soya for non-meat eaters. But there has always been an argument, that it is not even close to authentic taste. Well, this meat-free mutton biriyani is not an answer to it, but certainly an alternative to meat-based biriyani. I have always been a huge fan of pulao or flavoured rice recipes. However, there has been a gradual shift to biriyani recipes lately. This is mainly due to my new Telugu friends and the influence they bring to the food. My love for biriyani has grown to an extent that, I or my husband prepares it for every Saturday or weekend dinner plus some good movie. This affection has also led to experiments with vegetarian biriyani alternatives. From the combination of vegetables to individual paneer or aloo flavoured biriyani. Having said that, in this post, I have used jackfruit or also known as kathal to prepare the veg mutton dum biryani. It is basically used or marinated and dum-cooked to get the same authentic taste as you may get in a meat-based one. Again, this is not replacing the authentic mutton biriyani but an alternative option, especially if you have stopped eating it. hyderabadi veg mutton biryani recipeFurthermore, some more additional tips, suggestions and variants for the veg mutton dum biryani. Firstly, marination is key for this recipe. I have used a simple blend of spices which makes it authentic in taste. Do not skip it and more importantly, do not compromise on the set of spices used while marinating it. Secondly, adding veggies is optional and you can either skip it or expand it as per your taste and choice. I have added potatoes, and carrots, but you may expand it with mushroom, paneer, beans etc. Lastly, I would heavily recommend using wide and flat-based tawa to dum cook the biriyani. This would help to evenly distribute the gravy and eventually the rice with flavour evenly distributed. easy hyderabadi veg mutton biryani recipe | veg mutton dum biryani | veg goat biryani Prep Time10 mins Cook Time45 mins Soaking Time1 hr Total Time1 hr 55 mins Course: biryani Cuisine: hyderabadi Keyword: hyderabadi veg mutton biryani recipe Servings: 4 Servings Calories: 678kcal My RAACHI Organic Spices Ingredients for marination: 1 cup curd 1 tsp RAACHI chilli powder ¼ tsp RAACHI turmeric 2 tsp ginger garlic paste 2 tbsp RAACHI biryani masala ½ tsp salt ½ lemon 2 tsp oil 2 cup raw jackfruit 1 carrot chopped 4 potato cubed 2 tbsp fried onions 2 tbsp coriander chopped 2 tbsp mint chopped for rice cooking: 2 cup basmati rice 1 bay leaf whole spices 2 chilli 2 tbsp salt 1 tsp ghee ½ lemon water for soaking & boiling for biryani: 2 tbsp oil 2 tbsp ghee 1 bay leaf 1 tsp cumin 1 onion sliced ½ capsicum chopped 1 cup water 4 tbsp coriander chopped 4 tbsp mint chopped 4 tbsp fried onions 2 chilli slit 2 tbsp kesar milk ½ tsp RAACHI biryani masala 1 tbsp ghee Instructions how to marinate for biryani: firstly, in a boil take 1 cup curd. add 1 tsp chilli powder, ¼ tsp turmeric, 2 tsp ginger garlic paste, 2 tbsp biryani masala and ½ tsp salt. also add ½ lemon, 2 tsp oil and mix well. now add 2 cup raw jackfruit, 1 carrot, 4 potato and 2 tbsp fried onions. additionally, add 2 tbsp coriander, 2 tbsp mint and mix well. cover and marinate for 1 hour. how to cook rice for biryani: firstly, in a bowl take 2 cup basmati rice. rinse and soak for 30 minutes. in a large vessel take 3 litre water, add 1 bay leaf and whole spices. also, add 2 chilli, 2 tbsp salt, 1 tsp ghee and ½ lemon. get the water to a rolling boil making sure the water is flavourful. now add soaked rice and mix well. boil for 5 minutes, or until it is 90% cooked. drain off the rice and is ready to layer it for biryani. how to make biryani base: firstly, in a large kadai heat 2 tbsp oil, 2 tbsp ghee. add 1 bay leaf, 1 tsp cumin and saute until the spices turn aromatic. now add 1 onion and fry until the onions turn golden brown. also add ½ capsicum, and saute for a minute. additonally, add marinated mixture and cook for 5 minutes. cook until the oil separates. add 1 cup water, cover and cook for 10 minutes, or until the vegetables are almost cooked. mix well and layer with 2 tbsp coriander, mint, fried onions and 2 slit chilli. also, top with 90% cooked rice and spread uniformly. further top with 2 tbsp coriander, mint and fried onions. additionally, add 2 tbsp kesar milk, ½ tsp biryani masala and 1 tbsp ghee. cover with aluminium foil to seal tight. cover and simmer for 15 minutes or until the rice and everything is well cooked. finally, veg mutton biryani with raita and salan. Nutrition Calories: 678kcal | Carbohydrates: 92g | Protein: 15g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 32mg | Sodium: 3868mg | Potassium: 608mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4100IU | Vitamin C: 120mg | Calcium: 196mg | Iron: 4mg How to make veg mutton dum biryani with step by step:- how to marinate for biryani: firstly, in a boil take 1 cup curd. add 1 tsp chilli powder, ¼ tsp turmeric, 2 tsp ginger garlic paste, 2 tbsp biryani masala and ½ tsp salt. also add ½ lemon, 2 tsp oil and mix well. now add 2 cup raw jackfruit, 1 carrot, 4 potato and 2 tbsp fried onions. additionally, add 2 tbsp coriander, 2 tbsp mint and mix well. cover and marinate for 1 hour. how to cook rice for biryani: firstly, in a bowl take 2 cup basmati rice. rinse and soak for 30 minutes. in a large vessel take 3 litre water, add 1 bay leaf and whole spices. also, add 2 chilli, 2 tbsp salt, 1 tsp ghee and ½ lemon. get the water to a rolling boil making sure the water is flavourful. now add soaked rice and mix well. boil for 5 minutes, or until it is 90% cooked. drain off the rice and is ready to layer it for biryani. how to make biryani base: firstly, in a large kadai heat 2 tbsp oil, 2 tbsp ghee. add 1 bay leaf, 1 tsp cumin and saute until the spices turn aromatic. now add 1 onion and fry until the onions turn golden brown. also add ½ capsicum, and saute for a minute. additonally, add marinated mixture and cook for 5 minutes. cook until the oil separates. add 1 cup water, cover and cook for 10 minutes, or until the vegetables are almost cooked. mix well and layer with 2 tbsp coriander, mint, fried onions and 2 slit chilli. also, top with 90% cooked rice and spread uniformly. further top with 2 tbsp coriander, mint and fried onions. additionally, add 2 tbsp kesar milk, ½ tsp biryani masala and 1 tbsp ghee. cover with aluminium foil to seal tight. cover and simmer for 15 minutes or until the rice and everything is well cooked. finally, veg mutton biryani with raita and salan. hyderabadi veg mutton biryani recipe notes: firstly, adding lemon juice while cooking rice makes rice nonsticky and cooks uniformly. also, adding raw jackfruit gives a nice mutton texture to the biryani. addiotnally, you can add vegetables of your choice. finally, veg mutton biryani recipe tastes great when prepared slightly spicy. 3 instant lunch box vegetable rice recipes with leftover rice | leftover instant rice lunch box ideaHealthy Methi Bajra Roti with Spicy Dahi Garlic Chutney Lunch Combo Meal | Gujarati Methi na DhebraAuthentic Bisi Bele Bath Recipe - Homemade Instant Spice Mix Powder | Karnataka Special Bisibelabath

RAACHI How to make Bhindi Chutney Recipe | Bendekayi chutney | Okra Chutney for idli & Dosa with detailed recipe. A unique and interesting vegetable-based chutney recipe prepared with fried okra and spices. It is typically prepared and served with morning breakfast recipes like idli and dosa, if not as a side dish to rice-based recipes. It is known for its thick, dense and fibre texture derived from the fresh okra and hence can also be served as simple vegetable curry with a choice of Indian Bread. Bhindi Chutney Recipe Bhindi Chutney Recipe | Bendekayi chutney | Okra Chutney for idli & Dosa with recipe. Chutney recipes are perhaps one the underrated recipes, yet an integral part of Indian cuisine. Generally, it is prepared with basic ingredients like coconut, chillies, herbs etc, but it can also be prepared with vegetables too. One such hugely popular Karnataka or Telugu cuisine-based chutney recipe is bhindi chutney or Bendakaya pachadi Recipe. I presume that when you hear about okra, the first thing that comes to your mind is the sticky latex it produces. So you must be wondering, how can a chutney be prepared from okra. Well, let me tell you this fact. The okra releases its sticky juice when it meets moisture. So in other words, when you wash and do not dry them properly or use a wet knife, it would certainly release its juice. However, when you fry these in oil or perhaps use tamarind juice to cook the okra, it would not release any of its juice. And that’s the principle I have used in this chutney. So, I fried these okras in oil and then mixed them with basic South Indian chutney spices and lentils. This is eventually, ground to a smooth paste to make it a simple chutney. Do try this chutney and let me know if you liked it. Bendekayi chutneyFurthermore, some more additional tips, suggestions and variants to the bhindi chutney recipe. Firstly, the okra or bhindi has to be fresh, tender and more importantly juicy. This would make the chutney more flavoured and tasty. You may test the freshness of the okra while buying it, by just snapping the tip of it. Secondly, due to the nature of the chutney, it takes a lot of oil in preparing this chutney. Hence be generous while preparing this chutney and it also helps to improve the shelf life. Lastly, if you wish to improve the consistency and also increase the chutney quantity, you may add coconut grate while grounding it. However, this would lower the shelf life and also the spiciness and hence you may need to increase the chillies. easy Bhindi Chutney Recipe | Bendekayi chutney | Okra Chutney for idli & Dosa Prep Time10 mins Cook Time15 mins Total Time25 mins Course: chutney Cuisine: south indian Keyword: Bhindi Chutney Recipe Servings: 4 Servings Calories: 187kcal Ingredients for masala powder: 2 tsp oil ½ tbsp urad dal ½ tbsp chana dal 1 tsp coriander seeds ½ tsp cumin ¼ tsp methi 5 dried red chilli for frying bhindi: 2 tbsp oil 5 clove garlic crushed 2 cup bhindi / okra chopped 1 tomato chopped small piece tamarind ¼ tsp turmeric ½ tsp salt for tempering: 2 tbsp oil 1 tsp mustard ½ tsp urad dal 2 dried red chilli broken few curry leaves pinch hing Instructions firstly, in a pan heat 2 tsp oil. add ½ tbsp urad dal, ½ tbsp chana dal, 1 tsp coriander seeds, ½ tsp cumin, ¼ tsp methi and 5 dried red chilli. roast on low flame until the spices turn aromatic. cool completely, and grind to a fine powder. keep aside. in the same pan heat 2 tbsp oil and saute 5 clove garlic until it turns golden brown. add 2 cup bhindi and fry well. stir and fry until the bhindi turns non-sticky and crunchy. now add 1 tomato, a small piece of tamarind, ¼ tsp turmeric and cook well. cook until the tomato turns soft and mushy. cool completely, and transfer to the mixer jar. also, add ½ tsp salt and grind to a coarse paste. keep aside. in a pan heat 2 tbsp oil. add 1 tsp mustard, ½ tsp urad dal, 2 dried red chilli, a few curry leaves and pinch hing. splutter the tempering. add in prepared chutney and mix well. cook until the oil separates from the sides. finally, enjoy bhindi chutney with hot steamed rice, dosa or idli. Nutrition Calories: 187kcal | Carbohydrates: 9g | Protein: 3g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 314mg | Potassium: 257mg | Fiber: 3g | Sugar: 2g | Vitamin A: 671IU | Vitamin C: 17mg | Calcium: 64mg | Iron: 1mg How to make bhindi chutney with step by step:- firstly, in a pan heat 2 tsp oil. add ½ tbsp urad dal, ½ tbsp chana dal, 1 tsp coriander seeds, ½ tsp cumin, ¼ tsp methi and 5 dried red chilli. roast on low flame until the spices turn aromatic. cool completely, and grind to a fine powder. keep aside. in the same pan heat 2 tbsp oil and saute 5 clove garlic until it turns golden brown. add 2 cup bhindi and fry well. stir and fry until the bhindi turns non-sticky and crunchy. now add 1 tomato, a small piece of tamarind, ¼ tsp turmeric and cook well. cook until the tomato turns soft and mushy. cool completely, and transfer to the mixer jar. also, add ½ tsp salt and grind to a coarse paste. keep aside. in a pan heat 2 tbsp oil. add 1 tsp mustard, ½ tsp urad dal, 2 dried red chilli, a few curry leaves and pinch hing. splutter the tempering. add in prepared chutney and mix well. cook until the oil separates from the sides. finally, enjoy bhindi chutney with hot steamed rice, dosa or idli. Bendekayi chutney notes: firstly, make sure to fry the bhindi well, else the chutney will turn slimy. also, you can add coconut while grinding the chutney, to have variation. additonally, adding tamarind along with tomato gives a nice tanginess to the chutney. finally, bhindi chutney recipe tastes great when prepared with a generous amount of oil.

Cook time

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Master Chef Rajesh Kumar

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International chef Rajesh Kumar

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Recipe

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Thatte idli

RAACHI How to make Thatte idli recipe | tatte idli or plate idli | how to make thatte idli with detailed recipe. a popular idli variant recipe from Karnataka cuisine prepared on a flat plate. these idlis are very soft with thin thickness and bigger in size compared to traditional idli. it is hugely popular in Bangalore, Mysore region and is typically served in sagar or darshini’s hotel for morning tiffin or breakfast. thatte idli recipethatte idli recipe | tatte idli or plate idli | how to make thatte idli with recipe. in kannanda language thatte means plate and cooking idli on a flat thin plate derives the name for this idli. these idli’s are unique to Kannada cuisine and is mainly prepared with a combination of rice, urad dal, poha or sabudana. it tastes great when served with the combination of coconut sambar and coconut chutney. even though the recipe is specific to Karnataka, there are several variations to this simple idli recipe. generally in tiffin centres or casual dining in hotels, thatte idli recipe is prepared with leftover steamed rice from the previous day’s lunch or dinner menu. it is basically grounded to smooth paste with urad dal, poha and a pinch of baking soda and later steamed in round-shaped plates. initially, it all started with the idea of using plates in the place of idli stand to produce bigger idli’s and less labour work for those idli stands. eventually, it became a standard and myriad versions started to follow it. today tatte idli or plate idli can be seen prepared with idli rice, sabdudana / poha and also the normal idli batter. tatte idli or plate idli while the recipe for thatte idli is extremely simple, yet some tips, suggestions and serving ideas. firstly, in the recipe post, i have used thatte idli stand which is specifically designed to prepare these idlis. but the same can also be prepared in dhokla stand, idli stand and also steel glass or cups if you do not have these stands. secondly, i have not added baking soda before steaming these idlis but you can a pinch of it just before steaming. lastly, these idli’s tastes great when served with the combination of chutney and sambar. but it equally tastes great with just chutney combinations like tomato chutney, onion chutney and coconut chutney. easy thatte idli recipe | tatte idli or plate idli | how to make thatte idli Prep Time10 mins Cook Time20 mins Total Time30 mins Course: Breakfast Cuisine: south india Servings: 9 Servings Ingredients 2 cup idli rice / dosa rice / sona masuri rice 1 cup urad dal ¾ cup thin poha / avalakki / aval oil for greasing cups - grams Instructions firstly, in a large mixing bowl soak 2 cup idli rice for 5 hours. alternatively, use dosa rice / sona masuri rice. in another bowl soak 1 cup urad dal for 3 hours. drain off the water from urad dal and blend to smooth paste adding water as required. transfer the smooth and fluffy batter of urad dal into a large bowl. in the blender take soaked rice and add ¾ cup of washed thin poha. bend to slightly coarse paste adding water as required. transfer the rice batter to the bowl of urad dal batter. mix well making sure everything is combined well. now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles. after 8 hours, batter doubles indicating well fermented with air pockets present. add 1½ tsp salt to the batter and mix well. mix gently without disturbing the air pockets. now grease the thatte idli plate with oil. scoop the batter into idli plate greased with oil. arrange the idli plate into the stand. steam for 20 minutes on medium flame or till a tooth pick inserted comes out clean. finally, thatte idlis are ready to serve along with chutney and sambar. How to make thatte idli with step by step firstly, in a large mixing bowl soak 2 cup idli rice for 5 hours. alternatively, use dosa rice / sona masuri rice. thatte idli recipe in another bowl soak 1 cup urad dal for 3 hours. thatte idli recipe drain off the water from urad dal and blend to smooth paste adding water as required. thatte idli recipe transfer the smooth and fluffy batter of urad dal into a large bowl. thatte idli recipe in the blender take soaked rice and add ¾ cup of washed thin poha. thatte idli recipe bend to slightly coarse paste adding water as required. tatte idli or plate idli transfer the rice batter to the bowl of urad dal batter. tatte idli or plate idli mix well making sure everything is combined well. tatte idli or plate idli now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles. tatte idli or plate idli after 8 hours, batter doubles indicating well fermented with air pockets present. tatte idli or plate idli add 1½ tsp salt to the batter and mix well. how to make thatte idli mix gently without disturbing the air pockets. how to make thatte idli now grease the thatte idli plate with oil. how to make thatte idli scoop the batter into idli plate greased with oil. how to make thatte idli arrange the idli plate into the stand. how to make thatte idli steam for 20 minutes on medium flame or till a tooth pick inserted comes out clean. how to make thatte idli finally, thatte idlis are ready to serve along with chutney and sambar. tatte idli or plate idli notes: firstly, make sure to blend the urad dal paste into a very smooth and fluffy batter. also, grind the rice batter into a slightly coarse consistency. additionally, using idli rice helps to get smooth and fluffy idli. finally, the same thatte idli batter can be poured into idli plate to make soft mallige idli.

Garlic powder

RAACHI Friends, this is organic garlic we prepare in our fields which we grind in spite of peeling at home and drying in the sun, it is our new product today so this is right now we are engaged in drying. Get ready to go to the market from tomorrow. Our 100% pure Organic Garlic Powder is a powerhouse of nutrition. Garlic has traditionally been been used in most cultures for its medicinal properties. It is anti-fungal, ant parasitic, anti-bacterial and anti inflammatory. This Organic Garlic Powder is rich in Vitamins, folate, calcium, iron, magnesium, manganese, phosphorous, potassium, sodium and zinc. It is great for the heart and is known to lower cholesterol levels. It is also used to treat infections, digestive disorders and increase immunity levels. Our Organic Garlic Powder is great for your hair and skin because garlic slows down the depletion of collagen and helps protect your skin against free radicals. Aromatic and intense in taste, this powder acquires a mellow, rich, nutty and buttery flavor when cooked. #Raachi #raachimasale #organic #farming #masale #spices #recipe #food #kichan #indianmasale #indianspices #garlicpowder

Loki ka bhrta

 

How to make
Lauki Ka Bharta Recipe | Doodhi Bharta | Burnt & Spiced Bottle Gourd Curry with detailed  recipe. An extremely simple and tasty north Indian minced dry curry made with bottle gourd. Basically, it is an extended or an alternate version of bhaingan or eggplant bharta with the same set of spices and flavours. It can be an Ideal tasty curry for any type of Indian bread including roti, and chapati, if not as a side dish to dal rice combo.
Doodhi Bharta
Lauki Ka Bharta Recipe | Doodhi Bharta | Burnt & Spiced Bottle Gourd Curry with step-by-step  recipe. Bharta or minced vegetable curry recipes are always popular curry choices in Indian cuisine. It is typically prepared with specific vegetables like eggplant or capsicum, but can also be prepared with other simple vegetables. One such hugely popular, yet simple and easy bharta recipe is lauki ka bharta known for its mixed flavour taste.
Honestly, I am not a huge fan of preparing any vegetable bharta recipe. It is mainly because of the mess it creates especially when burning the vegetable on the cook-top stove. In addition, the cleaning of the roasted vegetable can be messy, Also, you may need to be very thorough with it, otherwise it may introduce a bitter taste to the curry. However, if someone prepares it, I would be more than happy to gulp it as it is, without even roti’s. The smoky or charcoal flavour with the combination of Indian spices makes it very interesting. Basically, with this bottle gourd, I have roasted and burnt the fresh raw vegetable with chillies and garlic pierced into it. So when it is burnt, all the flavours are infused into it and then followed the same bharta recipe as any other. Do try this and let me know your experience.
Lauki Ka Bharta RecipeFurthermore, some more additional tips, suggestions and variants to the lauki ka bharta recipe. Firstly, this bharta is dedicated to bottle gourd or lauki. However, you can experiment and add other vegetables with this. Perhaps, you can add eggplant, capsicum, potatoes and even gobi to make it an exciting curry. Secondly, I would heavily recommend using grill or barbeque plates on top of the cook-top stove. This would help to grill and roast the vegetables evenly with little mess. Lastly, try to balance the taste by adding a generous amount of spices including raachi red chilli powder and raachi super garam masala. The bottle gourd would release its sweetness; hence, the combination of hot and sweet makes it ideal.
easy Lauki Ka Bharta Recipe | Doodhi Bharta | Burnt & Spiced Bottle Gourd Curry
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: north indian
Keyword: Lauki Ka Bharta Recipe
Servings: 4 Servings
Calories: 107kcal
Ingredients raachi organic spices products
1 lauki / bottle gourd
2 tomato
7 clove garlic
2 tbsp oil
1 tsp cumin
pinch raachi hing powder
1 onion finely chopped
1 tsp ginger garlic paste
½ tsp raachi turmeric
1 tsp raachi chilli powder
1 tsp raachi coriander powder
½ tsp raachi garam masala
½ tsp salt
2 tbsp raachi coriander finely chopped
1 chilli slit
Instructions
firstly, slit the lauki randomly and stuff in 7 cloves garlic. make sure to take small lauki, as it will be easy to burn.
grease the lauki with oil and place it on the burner.
also, place 2 tomato and start to burn on medium flame.
keep flipping and burn on all the sides.
make sure to cook uniformly.
cool completely, and peel the skin.
cut and mash smooth. you can also use a chopper to mash the lauki. keep aside.
in a pan heat, 2 tbsp oil. add 1 tsp raachi cumin, pinch raachi hing powder and splutter the tempering.
add 1 onion, 1 tsp ginger garlic paste and saute until onion softens.
further add ½ tsp raachi turmeric, 1 tsp raachi chilli powder, 1 tsp raachi coriander powder, ½ tsp raachi garam masala and ½ tsp salt.
saute on low flame until the spices turn aromatic.
also, add mashed lauki and tomato.
mix well making sure everything is well combined.
furthermore, add 2 tbsp coriander, 1 chilli and mix well.
finally, enjoy Lauki Ka Bharta Recipe with roti or rice.
Nutrition
Calories: 107kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 309mg | Potassium: 319mg | Fiber: 2g | Sugar: 4g | Vitamin A: 834IU | Vitamin C: 34mg | Calcium: 47mg | Iron: 1mg
How to make doodhi bharta with step by step:-
firstly, slit the lauki randomly and stuff in 7 cloves garlic. make sure to take small lauki, as it will be easy to burn.
grease the lauki with oil and place it on the burner.
also, place 2 tomato and start to burn on medium flame.
keep flipping and burn on all the sides.
make sure to cook uniformly.
cool completely, and peel the skin.
cut and mash smooth. you can also use a chopper to mash the lauki. keep aside.
in a pan heat, 2 tbsp oil. add 1 tsp cumin, pinch hing and splutter the tempering.
add 1 onion, 1 tsp ginger garlic paste and saute until onion softens.
further add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp garam masala and ½ tsp salt.
saute on low flame until the spices turn aromatic.
also, add mashed lauki and tomato.
mix well making sure everything is well combined.
furthermore, add 2 tbsp coriander, 1 chilli and mix well.
finally, enjoy Lauki Ka Bharta Recipe with roti or rice.
Lauki Ka Bharta Recipe
notes:
firstly, make sure to burn the lauki on medium flame, else the lauki will not get cooked from inside.
also, stuffing garlic into doodhi makes lauki flavourful.
Additionally, you can steam the lauki or burn it in charcoal for variation.
finally, Lauki Ka Bharta Recipe tastes great when there is a smoky aroma.   #Raachi #raachimasale #organic #farming #masale #spices #recipe #food #kichan #indianmasale #RAACHIMASALE