Mini idli sambar

RAACHI How to make (www.raachi.online ) mini idli sambar recipe | tiffin idli sambar recipe | bullet idli sambar recipe with detailed recipe. south indian idlis are incomplete with flavourful sambar and chutney.bullet idli sambartiffin idli sambar recipe | bullet idli sambar recipe | mini idli sambar recipe with step by step recipe. mini idli sambar or bullet idli sambar recipe is coming straight from the street vendors. tiffin idli sambar can be easily prepared in jiffy for those busy mornings. this sambar is simple, subtle yet very delicious to enjoy. furthermore, mini idli sambar is known with several names like button idli sambar, hotel style sambar, dal sambar recipe. certainly a quick sambar recipe for your early morning tiffin that goes good with mini idli, idli, medu vada, pongal, and other south indian breakfasts. additionally, this sambar recipe is prepared very often in our house as this is my favourite sambar recipe for idli and especially button idlis. mini idli sambar i learned this sambar from one my aunt who is a good cook by herself. she was a bank employee and she used to get transferred to different locations within south india. hence she got the exposure to several cultures of south indian food. she learnt this bullet idli sambar recipe when she was working mysore. traditionally we prepare sambar with coconut, but in this recipe i have used only lentil. Ingredients raachi sambar masala 1 cup toor daal 2 to matoes ½ onion few curry leaves 1 inch ginger few coriander leaves 2 green chillies ½ lemon seasoning ingredients 3 tsp ghee ½ tsp mustard seeds ½ tsp cumin seeds ½ split urad dal 1 dried red chilli pinch raachi hing powder few curry leaves Instructions firstly, wash and rinse the dal and put into a pressure cooker. in the same cooker add tomatoes and raachi turmeric powder. pressure cook for 4 whistles. once the pressure releases from the cooker, whisk the dal and tomatoes well. meanwhile, chop onions, coriander leaves, ginger and chilli and keep them aside. bullet idli sambar furthermore, in a pan, add 1 tsp of oil. to the same pan add onions and fry them till golden brown. now add curry leaves, ginger and chilli. fry for a minute. add smashed daal to the kadai and bring to a boil. additionally, season with salt and chilli powder. bring it to boil. add water to maintain the consistency of sambar. boil it for 5 mins. furthermore, garnish with coriander leaves and lemon juice, add a tsp of ghee and switch off. prepare the tempering and add it over sambar. finally, your tiffin sambar is ready. serve it with bullet idli's dipped in this sambar. mini idli sambar recipe | tiffin idli sambar recipe | bullet idli sambar step by step recipe: firstly, wash and rinse the dal and put into a pressure cooker. in the same cooker add tomatoes and turmeric powder. pressure cook for 4 whistles. mini idli sambar once the pressure releases from the cooker, whisk the dal and tomatoes well. mini idli sambar meanwhile, chop onions, coriander leaves, ginger and chilli and keep them aside. bullet idli sambar furthermore, in a pan, add 1 tsp of oil. to the same pan add onions and fry them till golden brown. tiffin idli sambar now add curry leaves, ginger and chilli. fry for a minute. mini idli sambar also add smashed daal to the kadai and bring to a boil. bullet idli sambar additionally, season with salt and chilli powder. bullet idli sambar bring it to boil. add water to maintain the consistency of sambar. boil it for 5 mins. furthermore, garnish with coriander leaves and lemon juice, add a tsp of ghee and switch off. mini idli sambar prepare the tempering and add it over sambar. tiffin idli sambar finally, your tiffin sambar is ready. serve it with bullet idli’s dipped in this sambar. mini idli sambar notes: firstly, idlis taste great when dipped in sambar for atleast 5 minutes. furthermore, you can add sambar powder if you wish to make it more spicy. moreover, mash the dal properly so that the consistency is maintained. finally, ad a tsp of ghee to make it more flavourful.

RAACHI How to make (www.raachi.online) Paal Kozhukattai Recipe | Paal Kolukattai | Milk Kolukattai with detailed recipe. An authentic and traditional milk and rice flour dessert recipe is known for its creamy taste. It is basically prepared during the auspicious occasions of Vinayaka Chaturthi or Krishna Janmashtami and served as prasadam or bhog. There are many types of rice flour kolukattai prepared, but this is a creamy and rich milk-based South Indian special dessert recipe. Paal Kozhukattai Recipe Paal Kozhukattai Recipe | Paal Kolukattai | Milk Kolukattai with step by step recipe. South Indian dessert recipes are typically categorised as payasam or kheer recipes. These are typically prepared with coconut milk or creamy many with either lentils, rice or semolina as their base for consistency. However, there are other types of dessert recipes which are a combination of coconut milk, milk, rice flour and paal kozhukattai recipe is one such simple dessert recipe. As I was explaining earlier, this is a unique and exciting South Indian dessert recipe. Basically, the rice flour balls or goli’s are steamed and then later cooked in coconut milk and finally with creamy cow’s milk. Thus it has all the goodness and creaminess of all the ingredients. Some regions of South India may prepare it with either coconut milk or cow’s milk. But authentically it is prepared with both. Thus making it one of the creamiest and most tasty kozhukattai dessert recipes. You may even prepare it with jaggery to have a healthier and brown-coloured dessert. But the sugar-based paal kolukattai is more attractive and tastier. Do try this variation and let me know your preference about it. Paal KolukattaiFurthermore, some more related and additional tips, suggestions and variations to the paal kozhukattai recipe. Firstly, I have used fine textured rice flour for this recipe. Basically, it helps to get smooth and hassle-free rice balls. In an authentic recipe, rice is soaked and ground to a paste which is later shaped. However, it can be tricky so rice flour is a good option. Secondly, due to the use of rice flour, coconut milk and milk the consistency may thicken once it is rested. You may add water or milk to lower its texture and heat it before serving. Lastly, if you want to avoid sugar, you may use jaggery or brown sugar as a healthier option. In addition, you may also add khoya or mawa for a much creamier option. Ingredients for rice balls: 1½ cup rice flour roasted 1 tsp ghee ¼ tsp salt 1½ cup hot water for kheer: 3 cup water 1 cup milk ¾ cup sugar ½ tsp cardamom powder few saffron ¾ cup coconut milk thick Instructions firstly, in a bowl take 1½ cup of rice flour. use roasted flour or idiyappam atta. add 1 tsp ghee, ¼ tsp salt and mix well. now add 1½ cup hot water in batches and mix well. mix until the flour turns moist. cover and keep aside for 5 minutes. knead the dough when the flour is still warm. knead to a smooth and soft non-sticky dough. now roll small ball-sized balls and keep them aside. in a large kadai take 3 cup of water and get to a boil. once the water comes to a boil, add prepared rice balls. boil for 10 minutes or until the rice ball is cooked well. further, add 1 cup of milk and boil until the milk thickens slightly. also add ¾ cup sugar, ½ tsp cardamom powder, and a few saffrons. boil for 5 minutes or until everything is well combined and flavours are absorbed. turn off the flame and add ¾ cup coconut milk. mix gently. finally, enjoy paal kozhukattai when it is still warm. Nutrition Calories: 496kcal | Carbohydrates: 90g | Protein: 6g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 188mg | Potassium: 234mg | Fiber: 2g | Sugar: 40g | Vitamin A: 99IU | Vitamin C: 0.5mg | Calcium: 98mg | Iron: 2mg How to make paal kolukattai with step by step firstly, in a bowl take 1½ cup of rice flour. use roasted flour or idiyappam atta. add 1 tsp ghee, ¼ tsp salt and mix well. now add 1½ cup hot water in batches and mix well. mix until the flour turns moist. cover and keep aside for 5 minutes. knead the dough when the flour is still warm. knead to a smooth and soft non-sticky dough. now roll small ball-sized balls and keep them aside. in a large kadai take 3 cup of water and get to a boil. once the water comes to a boil, add prepared rice balls. boil for 10 minutes or until the rice ball is cooked well. further, add 1 cup of milk and boil until the milk thickens slightly. also add ¾ cup sugar, ½ tsp cardamom powder, and a few saffrons. boil for 5 minutes or until everything is well combined and flavours are absorbed. turn off the flame and add ¾ cup coconut milk. mix gently. finally, enjoy paal kozhukattai when it is still warm. Paal Kolukattai Notes: firstly, the thickness of milk thickens once cooled, so adjust the consistency before serving. also, adjust the amount of sugar to your choice to make it sweeter. additionally, adding saffron gives a nice flavour and colour to the paal kozhukattai. finally, paal kozhukattai recipe can also be prepared with jaggery instead of sugar.

RAACHI How to make ( www.raachi.online ) Cornflakes Mixture Recipe | Cornflakes Chiwda | Makai Poha Chivda with detailed recipe. An extremely simple and tasty tea-time snack recipe prepared with corn poha or corn flakes. It is typically prepared and stored in a large container and served with evening tea or particularly prepared during the festival season. This can be an ideal munching snack or can also be served with a choice of sweets or dessert to be served with friends and family. Cornflakes Chiwda Cornflakes Mixture Recipe | Cornflakes Chiwda | Makai Poha Chivda with step-by-step recipe. Chiwda or sev mixture recipes are one of the popular and sought-after munching snacks. These are typically prepared with deep-fried besan sev noodles along with other condiments, thus making a lip-smacking snack. However, the same chiwda recipes can also be prepared with other ingredients and one such popular hero ingredient is corn flakes or also known as makai poha chivda. I am a huge fan of munching snacks and I always keep a stash of it for my evening time. However, I typically prepare besan sev-based chiwda mixture, but I always look for other options. One such simple and exciting option is cornflakes chivda where crisp corn kernels are deep-fried and mixed with other mixture ingredients. This is not only easy and quick to prepare, but also a healthy alternative. Having said that, this is not the typical cornflakes used for breakfast. I have particularly got this from an Indian grocery and it is known as makai poha. Basically, it is crispier and thin in texture and expands like a pappad when deep fried. You may use breakfast-based cornflakes but you may not get the same taste and texture. Do try this snack and let me know if you liked it. Cornflakes Mixture RecipeIn addition to these, I would also like to add some more related tips, suggestions and variants to the cornflakes mixture recipe. Firstly, I have deep-fried these makai poha or corn kernels for a crisp and fast turnaround. However, you may also bake these with oil spray on them. Note that, this can take additional 30-40 minutes but is a healthy option. Secondly, in addition to the condiments I have added, you may also add fine sev noodles or even deep-fried moth beans. Typically, these are not added to cornflakes chiwda and are added to the Bombay mixture. But there is no harm in adding it. Lastly, store these in an air-tight container for longer shelf life. You may also use a large steel box with a tight lid for extra crispiness. Cornflakes Mixture Recipe for namkeen masala mix: 2 tsp raachi chilli powder 1 tsp raachi turmeric 1 tsp raachi chaat masala 1 tsp salt ½ tsp raachi pepper powder 2 tbsp powdered sugar pinch raachi hing powder for mixture: ½ cup peanuts ¼ cup roasted gram dal ¼ cup almonds ¼ cup cashew 2 tbsp raisins ½ cup dry coconut sliced 3 dried red chilli few curry leaves 400 grams makai poha / corn flakes Instructions firstly to prepare the namkeen masala mix, in a bowl take 2 tsp chilli powder, 1 tsp turmeric, 1 tsp chaat masala, 1 tsp salt, ½ tsp pepper powder, 2 tbsp powdered sugar, and pinch hing. mix well and keep the masala aside. in hot oil, fry ½ cup of peanuts until it turns crunchy. keep aside. also, fry ¼ cup roasted gram dal on low flame until it turns crunchy. keep aside. further take ¼ cup almonds, ¼ cup cashew and fry them till they turn golden brown. add 2 tbsp raisins and fry till they puff up. keep aside. in the hot oil, fry ½ cup dry coconut till they turn golden brown and crisp. also, fry 3 dried red chilli and a few curry leaves till they turn crisp. keep aside. in a large bowl take, fried peanuts, roasted gram dal, dry fruits, and coconut. add 2 tbsp prepared namkeen masala and mix well. make sure to add masala when it's still hot, or else the flavor will not absorb. now in very hot oil add makai poha and fry until they puff up. make sure to fry in very hot oil else the cornflakes will not puff up. drain off to remove excess oil. transfer the fried makai poha and add remaining masala. mix well making sure everything is well combined. finally, enjoy Cornflakes Mixture Recipe for a month when stored in an airtight container. Nutrition Calories: 562kcal | Carbohydrates: 40g | Protein: 18g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Sodium: 1218mg | Potassium: 782mg | Fiber: 10g | Sugar: 11g | Vitamin A: 846IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 5mg How to make cornflakes chiwda with step by step firstly to prepare the namkeen masala mix, in a bowl take 2 tsp chilli powder, 1 tsp turmeric, 1 tsp chaat masala, 1 tsp salt, ½ tsp pepper powder, 2 tbsp powdered sugar, and pinch hing. mix well and keep the masala aside. in hot oil, fry ½ cup of peanuts until it turns crunchy. keep aside. also, fry ¼ cup roasted gram dal on low flame until it turns crunchy. keep aside. further take ¼ cup almonds, ¼ cup cashew and fry them till they turn golden brown. add 2 tbsp raisins and fry till they puff up. keep aside. in the hot oil, fry ½ cup dry coconut till they turn golden brown and crisp. also, fry 3 dried red chilli and a few curry leaves till they turn crisp. keep aside. in a large bowl take, fried peanuts, roasted gram dal, dry fruits, and coconut. add 2 tbsp prepared namkeen masala and mix well. make sure to add masala when it’s still hot, or else the flavor will not absorb. now in very hot oil add makai poha and fry until they puff up. make sure to fry in very hot oil else the cornflakes will not puff up. drain off to remove excess oil. transfer the fried makai poha and add remaining masala. mix well making sure everything is well combined. finally, enjoy Cornflakes Mixture Recipe for a month when stored in an airtight container. Cornflakes Mixture Recipe Notes: firstly, make sure to use fresh oil, or else the mixture will not stay good for months. also, you can add nuts of your choice to make it interesting. additionally, fry it on low flame to prevent it from burning. finally, Cornflakes Mixture Recipe tastes great when the sweetness and spiciness to balanced. #Raachi #raachimasale #organic #farming #masale #spices #recipe #food #kichan #indianmasale #indianspices #Ruchi #Ruchiproducts #newruchimasale #UttarPradesh #Amethi #ecommerce #online #SHOPS

RAACHI MASALE

RAACHI Raachi's Premium Asafoetida or Asafoetida is of premium quality. Packed in food grade ingredients, Raachi Premium Asafoetida is safe to consume The products at Triphal are cleaned, sorted, quality checked and packaged by trained professionals. Raachi asafoetida is suitable for use in cooking and ayurvedic medicines as well. Asafoetida or asafoetida is an aromatic gum-resin obtained from the roots of Ferula plants. It is known for its strong and pungent aroma. All products sold on Raachi are meticulously tested and packaged by trained professionals. Health Facilities: Good for Digestion: Hing helps in digestion and prevents and reduces problems like gas, bloating, constipation etc. Relieves Asthma: Asafoetida has anti-inflammatory, antiviral and antibiotic properties, due to which it helps in relieving respiratory problems like asthma, dry cough and bronchitis. Beneficial for reducing menstrual pain: Asafoetida is an excellent blood thinner and thus helps in smoothing the blood flow to various parts of the body. This reduces menstrual cramps. Regulates blood pressure: Hing is considered to be a good blood thinner and thus can be helpful in controlling blood pressure Good for skin: Enhances radiance, reduces acne, moisturizes skin and has anti-aging properties. controls blood sugar fights intestinal worms https://www.raachi.online/products/hing-cristal-10gm

RAACHI Salted Dark Chocolate Cookies A cookie or two every now and then wouldn't hurt, right Here's a hot tip! Shape all the cookie batter before hand and store them in the freezer. Bake one, two or three whenever a sweet craving hits SAVE the recipe: ⁣⁣190g all purpose flour⁣⁣ ⁣⁣50g cocoa powder⁣⁣ ⁣⁣115g vegan butter, softened⁣⁣ ⁣⁣100g sugar ⁣⁣ ⁣⁣100g brown sugar ⁣⁣60ml plant-based milk⁣⁣ ⁣⁣2 1/2 tsp vanilla⁣⁣ ⁣⁣1 tsp baking soda⁣⁣ ⁣⁣1/2 tsp salt + flaky sea salt for sprinkling when cookies are ready⁣⁣ ⁣⁣150g dark chocolate chips 25g for pressing into tops of cookies⁣⁣ ⁣⁣Whip vegan butter and sugars together with a hand or stand mixer until light and fluffy. ⁣⁣Add vanilla and plant-based milk. Mix until creamy. ⁣⁣Sift flour, baking soda and cacao into butter and sugar mixture and stir with a spoon. ⁣⁣ ⁣⁣Fold in chocolate chips. Roll dough into balls (roughly 15) and place on a lined baking tray. ⁣⁣ ⁣⁣Press remaining 25g of chocolate chips into the tops of the cookies. ⁣⁣ ⁣⁣Bake at 350 for roughly 12 minutes. ⁣⁣ ⁣⁣Allow to cool slightly on the tray before transferring to a wire rack to cool completely. Sprinkle with flaky sea salt. Enjoy! ⁣⁣ ⁣⁣⁣

Neem Leaf Powder

RAACHI has antibacterial properties May help maintain oral health Beneficial for controlling sugar level can improve hair health support the digestive system increase immunity rich source of vitamin c Contains calcium, iron and magnesium Original Neem Leaf Powder Pure, natural and chemical free Known for its incomparable medicinal and healing properties, neem powder is used as a main ingredient in many home remedies. Neem is associated with the roots of Ayurveda and there are many Sanskrit names for Neem such as Nimba because Neem enhances our health. It is also called Pichumarda because it destroys skin diseases. Raachi Organic offers you Organic Neem Powder which is pure, natural and extracted from original Neem leaves. Neem leaf powder has the highest concentration of azadirachtin which can help fight bacteria and parasites. In addition, it is a rich source of calcium, iron, fiber, magnesium, sodium, phosphorous, potassium and vitamin C.insignia has antibacterial properties May help maintain oral health Beneficial for controlling sugar level can improve hair health support the digestive system increase immunity rich source of vitamin c Contains calcium, iron and magnesium Original Neem Leaf Powder pure, natural and chemical Known for its incomparable medicinal and healing properties, neem powder is used as a main ingredient in many home remedies. Neem is associated with the roots of Ayurveda and there are many Sanskrit names for Neem such as Nimba because Neem enhances our health. It is also called Pichumarda because it destroys skin diseases. Organic Gyan provides you with Organic Neem Powder which is pure, natural and extracted from original Neem leaves. Neem leaf powder has the highest concentration of azadirachtin which can help fight bacteria and parasites. In addition, it is a rich source of calcium, iron, fiber, magnesium, sodium, phosphorous, potassium and vitamin C. Neem Powder Health Benefits: Neem powder is rich in antioxidants like quercetin and nimbolide which can help protect against damage caused by free radicals. Neem powder is also rich in fatty acids like oleic, stearic, palmitic and linoleic acids which can be very beneficial for skin health. It also strengthens immunity and keeps viral infections at bay. It can help improve digestion. Neem powder is also beneficial for hair related problems like dandruff, lice or hair growth. Uses of Neem Powder: You can use neem powder by mixing it with water and making a paste. You can apply this neem powder paste as a face mask for healthy skin care. For overall health, take a decoction of neem powder with warm water daily. You can also mix neem powder with honey and take that decoction twice a day before meals.Raachi Organic is not just a business venture but has a mission to promote to replace the traditional way of conditional existence to eradicate nature and live life powerfully.

RAACHI How to make When there is something sweet to eat, then make tasty jalebi instantly, you will not forget the sweetness INGREDIENTS OF JALEBI 10 Servings 3 cup all purpose flour 1/2 cup corn flour 2 cup hung curd 1 1/2 pinch baking soda 1/2 cup ghee 2 cup sunflower oil 3 cup sugar 3 cup water 5 strand saffron 4 drops rose essence 1/2 teaspoon powdered green cardamom 1/2 teaspoon edible food color HOW TO MAKE JALEBI Step 1 / 3 Prepare The Jalebi Batter And Let It Ferment Overnight To make this easy Jalebi recipe, mix together all-purpose flour, cornflour and baking soda in a bowl. Now, add ghee and food colour to the above mixture and give a mix. To make a thick batter add hung curd and water. Mix well until it is thick but has a slightly flowing consistency. Keep it aside for 8-10 hours to ferment. This step is important to give that unique "khatta" taste to Jalebi. To make the sugar syrup, heat water in a pan over medium flame. Add sugar and mix until fully dissolved. Simmer the syrup until it attains one string consistency. Add saffron, cardamom powder and rose essence. Stir well to prepare the final sugar syrup. This will be used to soak the jalebis and give them their signature sweetness.Now, heat oil in a pan over medium flame for deep frying. Fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth. You can even use a squeezy bottle (ketchup bottles with a small nozzle on top) to make jalebis. Now just squeeze the muslin cloth to make concentric circles. Move from inside to outside to make perfect circles. Fry till jalebis from both the sides until they are crispy in texture and golden in colour.Soak the jalebis in sugar syrup for 3-4 minutes in warm sugar syrup. Ensure that the sugar syrup is warm and not very hot, as this will make the jalebis limp. Don't soak the jalebis for too long if you wish to retain their crispiness. Now, remove the jalebis from the syrup and place it on a tray lined with butter paper or foil. Decorate with silver foil (optional) and serve the jalebis hot, warm or at room temperature with creamy Rabri. Note: To make the jalebi even more delicious, add a little bit of ghee to the batter, this will give your jalebi that perfect aroma. To the crispy Jalebi, don't forget to ferment the batter overnight.The most important part of making Jalebi at home is to have the right consistency of your Jalebi batter. It should not be too thin or thick. Make sure your batter is of flowing co... Traditionally, the Jalebi batter is fermented for 10-12 hours in warmth. But, if you live in a cold place, you must ferment it for 24 hours. While frying the Jalebis, make sure the flame is on low. High heat will leave it uncooked from the inside. This will also give you ample time to give your Jalebis the best shape. For Instant Jalebis, mix together all-purpose flour, corn flour, and a little turmeric. Then, add curd and water to it and whisk well in one direction to make a smooth batter.

RAACHI How to make Pal Payasam Recipe | Rice Kheer Recipe | Paal Payasam | Rice Payasam with detailed recipe. a traditional, rich and creamy Indian classic dessert recipe made with rice and milk. in south India, it is generally made for festival celebrations or for any occasion feast. it is a straightforward and easy kheer recipe compared to any other milk-based kheer or dessert recipe and can be made with essential ingredients. Pal Payasam Recipe | Rice Kheer Recipe | Paal Payasam | Rice Payasam with step-by-step recipe. kheer recipe is a very common dessert recipe, not just in India but in most South-East Asian countries. each region has slight variations specific to the native place and is prepared and served accordingly. one such kheer variation is pal payasam or rice kheer hailing from the south Indian cuisine. Kheer recipe is a common and easy dessert made in most Indian households. it is perhaps one such dish made and attempted by almost all age groups. having said that, the vermicelli kheer takes precedence and takes first priority as it does not require any preparations with vermicelli. in other words, you have to soak the rice and cook rice in milk which would eventually take a longer time to make the rice kheer. but in terms of taste and creaminess, none can beat the rice kheer recipe. as a matter of fact, the kheer made from rice has different variations too. basically, this is a south Indian way of making the rice kheer and I am hoping to make the chawal ki kheer – a North Indian kheer recipe soon. there isn’t much difference anyway, but still, I would post it as a separate recipe with a Anyway, I would like to highlight some tips, variations and suggestions for a creamy and rich pal payasam recipe or rice kheer recipe. firstly, I would like to have my rice grains short for this kheer recipe. hence it is better to stick to sona masuri or any other small grain rice. avoid basmati rice for this recipe if possible. secondly, avoid skim milk for this recipe and use full cream milk as it would result in more creamy and rich kheer. as an alternative, you can add coconut milk to the kheer to make it even creamier. lastly, you can make the same recipe by adding jaggery instead of sugar. adding jaggery would make it healthy but would change the colour to a brownish colour. Easy Pal Payasam Recipe | Rice Kheer - 2 Ways Secret Tips | Rice Payasam Prep Time10 mins Cook Time30 mins Total Time40 mins Course: sweet Cuisine: north indian, south indian Servings: 6 Servings Ingredients ¼ cup rice 6 cup milk ¼ cup sugar 1 tsp ghee / clarified butter 10 cashew / kaju halves 2 tbsp raisins / kishmish ¼ tsp cardamom powder Instructions firstly, in a large kadai stir and boil 5 cup milk. add in soaked rice and stir well. simmer and cook for 15 minutes or until the rice grains are cooked well. mash the rice slightly until the kheer turns creamy. now add 1 cup milk and adjust consistency. also, add ¼ cup sugar and stir well. boil for 3 minutes or until the kheer turns creamy and sugar is dissolved completely. pour the roasted nuts over kheer and add ¼ tsp cardamom powder. mix well. finally, enjoy rice kheer hot or chilled for a week when refrigerated. How to make Rice Kheer with step-by-step Firstly, soak ¼ cup of rice in water for 20 minutes. you can use basmati rice or any short grain rice. pal payasam recipe in a large kadai stir and boil 5 cup milk. pal payasam recipe add in soaked rice and stir well. pal payasam recipe simmer and cook for 15 minutes or until the rice grains are cooked well. rice kheer recipe mash the rice slightly until the kheer turns creamy. rice kheer recipe now add 1 cup milk and adjust consistency. rice kheer recipe also, add ¼ cup sugar and stir well. add 6 tbsp of sugar if you are looking for slightly sweet taste. rice kheer recipe boil for 3 minutes or until the kheer turns creamy and sugar is dissolved completely. rice payasam further in a kadai heat 1 tsp ghee and roast 10 cashew and 2 tbsp raisins. rice payasam roast until the cashew turn golden brown. paal payasam pour the roasted nuts over kheer and add ¼ tsp cardamom powder. mix well. paal payasam finally, enjoy rice kheer hot or chilled for a week when refrigerated. rice kheer recipe Notes: firstly, soaking the rice helps to cook rice easily. also, adjust the consistency of kheer just before serving as it thickens once cooled. additionally, boil the milk on medium flame to prevent it from burning. finally, add condensed milk in place of sugar to hasten the rice kheer or paal payasam recipe. 100% Natural Beauty Care - Onion Hair Oil for Strong Hair & Kesar Aloe Vera Cream for Glowing SkinHealthy Popsicle Recipe 4 ways Kids Dessert Snacks | Make Your Own Homemade Fruit Ice PopsiclesStreet Style Tawa Dum Biriyani in 30 Minutes | Quick & Easy Veg Dum Biriyani on Tawa - No Marination

RAACHI MASALE

RAACHI

Achar masala pickles spices

RAACHI Add achari twist to boring food and buy raachi oraganic pickle masala online. Bring home a blend of aromatic spices and add them not only to pickles but also to salads, parathas, or use it as a side condiment with khichdi and lentils and rice. It is called methiya or sambro in Gujarat and is sprinkled on top of dhokla and other dishes. Raachi Pickle Masala is the perfect blend of the highest quality ingredients like Mustard, Fenugreek, Mustard Oil, Signature Raachi Chillies and Iodized Salt. By mixing these ingredients in the right proportion, you don't need to add any extra spices or salt to your pickles and other dishes. This is also one of the reasons why people buy raachi pickle masala online most often. Use Raachi Pickle Masala is the perfect recipe for homemade pickles or pickles. We have made sure to bring out the taste that reminds you of 'Maa Ke Haath' pickle. You can also use it in a variety of vegetables and salads. How to make pickle with Raachi Pickle Masala? Making pickles with India's most favorite and best raachi pickle masala is a child's play. It is quick, easy, convenient and tastes just like a traditional pickle. Here is how you can make mango or lime pickle using raachi pickle masala: Wash raw mangoes or lemons and cut them into medium sized pieces. Make sure the mango and lime are dry. In a pan, heat oil. Let it cool down. Put raachi achari masala in hot oil. Add this oil and spice mixture to the mango or lime pieces and mix gently until all the pieces are coated with the spices. Take an airtight and dry glass jar. Add pickle to it and store. Your pickle is ready to eat immediately. Store the bottle in a cool place, away from moisture. If you buy raachi pickle masala online, you can also use green chillies, carrots or other vegetables to make pickles. Raachi Masala Recipe Use raachi pickle masala to make pickles and quick salads. The same spice can be used to pickle raw mangoes, lime, green chillies or mixed vegetables. Cabbage Salad Take 1 bowl finely chopped cabbage. Add 1 tbsp raachi pickle masala, a pinch of red chilli powder and squeeze a little lemon juice. Mix and serve with regular Indian food. To prepare the salad, you can use grated carrots, or coccinea (tindora, tendli). Achari Aloo Paratha Boil potatoes. Add 2 tbsp. raachi pickle masala, salt to taste, chopped green chillies, chopped coriander, 1 tsp garam masala and amchur powder. Mix well. Stuff this mixture in flour and roll out the parathas. Enjoy with curd or chutney. Other Raachi Achari Masala Recipes: Achari Paneer Tikka Achari Cabbage Achari Bhindi pickled potatoes achari channel buy Google search RAACHI MASALE website

BLUE ROUND BUTTON CLICK

RAACHI Simple Salads for Summer Taste Meal Simple Salads for Summer Taste Salad is one of the most versatile and nutritious additions to our meals. The freshness of vegetables refreshes our taste buds. Following are two of our favorite salad recipes that you can use to garnish your summer time soiree and barbecue. Fabulous Summer Slaw Add some vibrant color and a smidge of protein and fiber with this Quinoa and Sesame Slaw. material: for slaw 4 cups shredded red cabbage (you can also choose other cabbage) 2 cups grated carrots 2 cups chopped green onions 2 cups cooked quinoa cup roasted and chopped almonds 2 tbsp sesame For the vinaigrette, combine the following in a bowl or flask: 1/3 cup sunflower oil 3 tbsp rice wine vinegar (you can also use apple cider vinegar) 1 tablespoon honey 1 tsp soy sauce 1/8 tsp sesame oil 1 pinch salt and pepper method: Combine the ingredients for the slaw, except almonds and sesame, and fold them together in a salad bowl. Add vinaigrette and pour in slaw. Mix it until it mixes well. Make it more crunchy by adding sesame seeds and roasted almonds. Spice up your taste buds and sit back and enjoy the fresh, crunchy taste of the salad and the sweet and tangy notes of the vinaigrette. tango with tamarind Tamarind is sweet and tangy, a favorite of summers, which makes salads and curries even more delicious. The following recipe is not only a nutritious meal in itself but can also be served as a chaat or an afternoon snack. material: for salad 2 cups boiled and rinsed chickpeas (kabuli chana) finely chopped red chili finely chopped green chili 1 chopped red onion (small) 1 finely chopped green chili 2 tbsp sunflower oil (can be substituted with sesame oil) tsp rachi cumin powder tsp coriander powder tsp raachi amchur (dry amchur) tsp raachi red chili powder tsp raachi fennel powder 2-3 stalks finely chopped fresh coriander leaves salt and raachi pepper powder For Tamarind Dressing 2 tbsp tamarind chutney (can be prepared at home using dry tamarind) 1 tbsp lemon juice. finely chopped coriander leaves tsp red chili flakes tsp cumin powder salt Mix these ingredients together at least an hour before preparing the salad. Set them aside at room temperature to allow the flavor to circulate further. Recipe (for salad) Heat a pan on heat. Add oil and fennel and cook till brown. Add the rest of the dry spices and fry for 1 minute. Add the chickpeas to the skillet and cook over medium-high heat until the chickpeas begin to crisp. Switch off the flame and let it cool down. Then, add the remaining vegetables and garnish the salad with a spicy tamarind dressing.

Yallow mastrd powder benefits

RAACHI Yallow mastrd powder Raachi oraganic mustard powder has a characteristic pungent pungency. It is strongly flavored, yet eclectic and accommodating in a variety of combinations. It is used in a wide variety of dishes in Bengal and Bangladesh, from making our own "Shorshe Ilish" (mustard hilsa) to salads, cold cuts, as well as adding as a powder or sauce to spice up roasted meats. Gives delicious heat. It helps as a home medicine for muscle pain, rheumatism and rheumatic pain. Our Mustard Powder does not have an outer coating, and therefore is more yellow, thanks to indigenous innovation by our enterprising research team https://rachi.myshopmatic.com

Kale Chana Recipe

RAACHI  How to make 

Kala Chana Recipe | Black Chickpea Curry | Kala Channa Masala Curry with detailed  recipe. An easy and simple flavoured gravy-based curry recipe prepared with black chickpeas and assorted dry spices. It is one of the popular north Indian curry recipes shared with a wide range of Indian flatbreads and particularly shared with poori & bhatura. There are myriad ways of preparing this curry, but this post describes the popular Punjabi Dhaba style channa masala gravy recipe.

Kala Chana Recipe

Kala Chana Recipe | Black Chickpea Curry | Kala Channa Masala Curry with step-by-step recipe. Indian curry recipes are versatile and with the same onion and tomato-based gravy, there could be myriad flavoured curries. The most famous vegetarian curries are typically crowded with paneer cubes due to their rich creaminess and sweet taste. However, the same gravy curry base can also be used with other types of hero ingredients and Black chickpeas are one such popular street-style curry recipe.

We all like white or kabuli chana masala gravy which is typically served with poori or bhatura. But trust me this black chickpeas gravy or desi channa is even better compared to it. It is not only tasty, but the gravy is multipurpose. In the north, it is typically prepared and served as a side dish to a wide range of bread like naan, poori and kulcha. However, in south India, the same curry base is shared with different types of breakfast recipes. My personal favourite combo is the puttu and chickpeas curry combo. Every time when I visit India, I do not forget to enjoy this from the local street vendors. Having said that, I personally prepare it for my day-to-day dinner and serve it with chapati and phulka. You may even serve these as additional sides to rice with rasam or sambar. Or perhaps serve these as curry bases with your favourite chaat recipe. Either way does try this and let me know what was your favourite choice.

Black Chickpea CurryFurthermore, some more additional tips, suggestions and variants to the Kala Chana Recipe. Firstly, this recipe is prepared only with black chickpeas and it is dedicated to just to it. Having said that, you may add other vegetables to it to make it even tastier. The best choice would be adding potatoes or even gobi which makes it a complete curry. Secondly, to improve the consistency of the gravy, I mashed a little amount of the boiled chickpeas into the gravy. This is not mandatory and I like my curry slightly thick compared to watery. Lastly, the chickpeas have to be thoroughly soaked so that it gets cooked properly. Overnight or a minimum of 6 hours soaking is a must for these chickpeas. If you have less time to soak, you may add a pinch of baking soda while it is pressure cooked for better results.

easy Kala Chana Recipe | Black Chickpea Curry | Kala Channa Masala Curry

Prep Time10 mins

Cook Time45 mins

Soaking Time6 hrs

Course: curry

Cuisine: north indian

Keyword: Kala Chana Recipe

Servings: 4 Servings

Calories: 213kcal

Ingredients

for soaking & cooking:

1 cup kala chana / black chickpea

water for soaking and cooking

½ tsp salt

for curry:

3 tbsp oil

1 bay leaf

1 inch cinnamon

1 pod black cardamom

1 star anise

4 cloves

2 pod cardamom

1 tsp cumin

2 onion finely chopped

1 tbsp ginger garlic paste

½ tsp raachi turmeric

1 tbsp raachi chilli powder

1 tsp raachi coriander powder

½ tsp raachi cumin powder

½ tsp raachi garam Masala & raachi Chana Masala 

1 tsp raachi a amchur powder 

pinch raachi hing powder 

2 cup tomato puree

¾ tsp salt

3 tbsp coriander chopped

2 chilli

1 tsp ghee

1 tbsp raachi kasuri methi crushed

Instructions

firstly, in a large bowl take 1 cup kala chana and rinse well.

soak in enough water for atleast  hours.

drain off the water and transfer the chole to the cooker.

add ½ tsp salt and 3 cup water.

cover and pressure cook for 5 whistles or until the chole is cooked well. keep aside.

in a large kadai heat 3 tbsp oil. add 1 bay leaf, 1 inch cinnamon, 1 black cardamom, 1 star anise, 4 cloves, 2 pods cardamom and 1 tsp cumin.

saute on low flame until the spices turn aromatic.

now add 2 onion, 1 tbsp ginger garlic paste and saute until the onions turns golden brown.

keeping the flame on low, add ½ tsp turmeric, 1 tbsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp aamchur and pinch hing.

saute on low flame until the spices turn aromatic.

now add 2 cup tomato puree, ¾ tsp salt and saute well.

saute until the oil separates from the sides.

also, add ½ cup cooked chole and mash smooth.

cook for a minute or until everything is well combined.

now add pressure-cooked chole along with water and mix well.

mix well adjusting the consistency as required.

cover and simmer for 10 mintues or until the flavours are absorbed well.

further add 3 tbsp coriander, 2 chilli, 1 tsp ghee and 1 tbsp kasuri methi. mix well.

finally, enjoy kala chana curry with roti, puri or rice.

Nutrition

Calories: 213kcal | Carbohydrates: 24g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 807mg | Potassium: 878mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1577IU | Vitamin C: 59mg | Calcium: 86mg | Iron: 5mg

How to make Kala Chana Recipe with step by step firstly, in a large bowl take 1 cup kala chana and rinse well.

soak in enough water for atleast 6 hours.

drain off the water and transfer the chole to the cooker.

add ½ tsp salt and 3 cup water.

cover and pressure cook for 5 whistles or until the chole is cooked well. keep aside.

in a large kadai heat 3 tbsp oil. add 1 bay leaf, 1 inch cinnamon, 1 black cardamom, 1 star anise, 4 cloves, 2 pods cardamom and 1 tsp cumin.

saute on low flame until the spices turn aromatic.

now add 2 onion, 1 tbsp ginger garlic paste and saute until the onions turns golden brown.

keeping the flame on low, add ½ tsp turmeric, 1 tbsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp aamchur and pinch hing.

saute on low flame until the spices turn aromatic.

now add 2 cup tomato puree, ¾ tsp salt and saute well.

saute until the oil separates from the sides.

also, add ½ cup cooked chole and mash smooth.

cook for a minute or until everything is well combined.

now add pressure-cooked chole along with water and mix well.

mix well adjusting the consistency as required.

cover and simmer for 10 minutes or until the flavours are absorbed well.

further add 3 tbsp coriander, 2 chilli, 1 tsp ghee and 1 tbsp kasuri methi. mix well.

finally, enjoy kala chana curry with roti, puri or rice.

Black Chickpea Curry

notes:

firstly, make sure to soak the chole well and cook until it is soft. else the curry will not thicken.

also, adding a pinch of baking soda while pressure cooking chole helps to cook chole faster.

additionally, the curry thickens once cooled. so adjust the consistency before serving.

finally, kala chana curry always tastes great when topped with ghee.