Food After Delivery For Mother

RAACHI How to make (www.raachi.online) Food After Delivery For Mother | Postpartum Healing & Lactation Recipe Kaju Chakli Recipe | Instant Cashew Nut Chakli | Diwali Cashew Murukku with detailed recipe. An easy and simple instant chakli recipe made with rice flour and topped with cashew nut milk. It is basically a premium version of the murukku version with the goodness of cashew paste and mild spice in it. It is a perfect and ideal festival snack and particularly for the Diwali or Ganesh Chaturthi festival and tastes good with a choice of Indian sweets. instant cashew nut chakli Kaju Chakli Recipe | Instant Cashew Nut Chakli | Diwali Cashew Murukku with step-by-step recipe. Indian festivals are always termed or associated with sweets or desserts which are prepared and served with friends and family. even though it is an important part of the festival celebration, it is incomplete without any side snacks. to make it complete, one of the easy and simple snack recipes is the Kaju chakli recipe known for its taste and soft texture. Well, I guess many would be confused by now about the name of this chakli recipe. You may think that it is entirely made with Kaju or cashew and deep-fried till crisp. To clear the confusion, it is not completely made with cashew. The cashew paste is only added to the rice and besan flour to have the additional creamy Kaju flavour. The amount of Kaju paste added is a comparatively small amount, yet it has a significant enhancement to the taste and flavour of the rice flour chakli recipe. As a matter of fact, you may add any type of dry fruit paste to make it more interesting and flavourful. kaju chakli recipe Furthermore, some more additional tips, suggestions and variants to the Kaju chakli recipe. Firstly, I have mainly used a combination of rice and besan flour to make this chakli with the addition of Kaju flavour in it. You may choose any type of flour or lentil as a replacement for rice flour. secondly, if it starts breaking when shaping the chakli with the chakli maker, add 1-2 tsp of maida or plain flour to make it sticky. I have skipped making a healthy option, but it would taste great when plain flour is added. Lastly, deep fry these chaklis on a medium to low flame to make them crisp and evenly cooked. Ingredients for kaju paste: ½ cup cashew / kaju ½ cup water for dough: 2 cup rice flour ¼ cup besan / gram flour ¼ tsp raachi turmeric ½ tsp raachi chilli powder 2 tbsp sesame ¾ tsp salt pinch raachi hing powder 1 tbsp butter water for kneading oil for frying Instructions firstly, in a bowl take ½ cup cashew, ½ cup water and soak for 30 minutes. transfer the soaked cashew into mixi jar and blend to smooth paste. keep aside. in large bowl, take 2 cup rice flour, ¼ cup besan, ¼ tsp turmeric, ½ tsp chilli powder, 2 tbsp sesame, ¾ tsp salt and pinch hing. now add 1 tbsp butter, crumble and mix until the flour is well combined with butter. add cashew paste and water slowly and start to knead the dough. knead to smooth and soft dough adding water as required. now take star mould and fix to the chakli maker. grease the chakli maker with some oil. this prevents the dough from sticking to mould. furthermore, make a cylindrical shape out of dough and place the dough inside the maker. tighten the lid and start preparing chaklis. on the wet cloth or butter paper make small spiral shape chaklis by pressing seal the ends so that it doesn’t fall apart while deep frying. take one murukku at a time and slide it into the hot oil. flip the murukku and fry on medium flame till they turn crispy from both sides. furthermore, drain over a paper towel to remove excess oil. finally, once cooled enjoy instant kaju chakli or store in an airtight container for 2 weeks. Nutrition Calories: 92kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 95mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg How to make Kaju chakli with step-by-step Firstly, in a bowl take ½ cup cashew, ½ cup water and soak for 30 minutes. transfer the soaked cashew into a mixie jar and blend to a smooth paste. keep aside. in a large bowl, take 2 cup rice flour, ¼ cup besan, ¼ tsp turmeric, ½ tsp chilli powder, 2 tbsp sesame, ¾ tsp salt and pinch hing. now add 1 tbsp butter, crumble and mix until the flour is well combined with the butter. add cashew paste and water slowly and start to knead the dough. knead to a smooth and soft dough adding water as required. now take star mould and fix it to the chakli maker. grease the chakli maker with some oil. this prevents the dough from sticking to mould. furthermore, make a cylindrical shape out of dough and place the dough inside the maker. tighten the lid and start preparing chaklis. on the wet cloth or butter paper make small spiral shape chaklis by pressing. seal the ends so that it doesn’t fall apart while deep frying. take one murukku at a time and slide it into the hot oil. flip the murukku and fry on medium flame till they turn crispy from both sides. furthermore, drain over a paper towel to remove excess oil. Finally, once cooled enjoy Instant Kaju chakli or store in an airtight container for 2 weeks. kaju chakli recipe Notes: Firstly, make sure to soak and grind the cashew well, else it will be difficult to make chakli. Also, for binding, you can add ½ cup maida while kneading the dough. Furthermore, make sure to fry on low to medium flame, else the chakli will not turn crunchy. Finally, the Instant Kaju chakli recipe is very delicate, so do not overcrowd the murukku while frying, as it will break while flipping. #Raachi #raachimasale #organic #farming #masale #spices #recipe #food #kichan #indianmasale #indianspices #Ruchi #Ruchiproducts #newruchimasale #UttarPradesh #Amethi #ecommerce #online #SHOPS #india

Corn salad

RAACHI How to make (www.raachi.online) corn salad | corn kosambari recipe with step by step recipe. kosambari is a favourite south indian salad which is typically prepared with carrots, cucumber, lentil and even pomegranate. sweet corn salad is new entry into this list and is often prepared by mixing it other veggies or by itself. ideally it is consumed just before consuming the rice and dal combination, but not restricted to eat corn salad as a plain salad. to be honest i have not posted much salad recipes till now in my blog and i was getting several request to post some healthy salad. corn salad is my favourite salad recipe and i prepare this frequently with several variations. in this recipe post i have prepared plain sweet corn salad without mixing it with other veggies. but it tastes great by adding grated carrots, pomegranate and even soaked moong dal. in addition, it tastes great by adding the mustard and jeera seeds seasoning on top of it. but certainly it isn’t a must and can be skipped safely. sweet corn salad furthermore, some important tips and suggestions and variations for sweet corn salad recipe. firstly, i have fresh sweet corn kernels by boiling corn cob first. alternatively, you can use frozen corn and skip the boiling step. secondly, if you planning to consume it as just salad and not as side dish to rice, than add fresh avocados to make it more healthier. further, add some finely chopped tomatoes, lettuce and cooked kidney beans to make mexican corn salad or mexican corn salsa recipe. Ingredients 1 cup corn frozen / fresh - boiled 1 tbsp carrot grated ½ tsp pepper crushed 2 tbsp coriander leaves finely chopped salt to taste 1 tsp lemon juice Instructions firstly, in a large mixing bowl take 1 cup fresh / frozen corn. boil the corn for a minute or 2 if they are hard. further add 1 tbsp grated carrot, ½ tsp crushed pepper, 2 tbsp coriander leaves, salt to taste and 1 tsp lemon juice. combine all the ingredients well. finally, serve healthy corn salad for the lunch. how to make sweet corn salad with step by step firstly, in a large mixing bowl take 1 cup fresh / frozen corn. boil the corn for a minute or 2 if they are hard. corn salad recipe further add 1 tbsp grated carrot, ½ tsp crushed pepper, 2 tbsp coriander leaves, salt to taste and 1 tsp lemon juice. sweet corn salad combine all the ingredients well. corn kosambari recipe finally, serve healthy corn salad for the lunch. sweet corn salad notes: firstly, if using frozen corn, then no need to boil, as they are soft. furthermore, use sweet corn for more more rich taste. also add fresh grated coconut for more flavours. finally, store the leftover corn salad in refrigerator and serve the next day.

Shahi paratha

RAACHI How to make (www.raachi.online) shahi paratha recipe | shahi paneer paratha | dry fruit stuffed paratha with detailed recipe. perhaps one of the premium and rich stuffed paratha recipes made with wheat flour & a combination of dry fruits. it is basically an improvised version of the aloo paratha with extra toppings of sev, paneer and dry fruits. it is an ideal packed and loaded meal that can be easily served to lunch and dinner without any extra side dish requirements. shahi paratha recipeshahi paratha recipe | shahi paneer paratha | dry fruit stuffed paratha with step by step recipe. stuffed bread or paratha recipes are extremely popular and a prefered meal option for most of us. it is generally stuffed with either just one vegetable or mixed with another vegetable and some spice toppings. but these paratha’s can also be done with myriad combinations of vegetables, dry fruits and paneer to make a premium of shahi paratha. i have always been a huge fan of paratha. it is not just because of its taste, but also for the fact that it does not require any additional side dish for it. for instance, if we prepare this for lunch and dinner, there is no need for any curry, chutney or any dry sabji. if you have a choice of spicy pickle or even sour yoghurt should do it as a side dish for this recipe. well, this theory holds good for almost all paratha, but this shahi paratha is even better. it is loaded with vegetables, paneer and different types of dry fruits. therefore, it makes a filling and rich paratha out of all. shahi paneer paratha furthermore, some more additional tips, suggestions and variants to the shahi paneer paratha recipe. firstly, the recipe is made with just wheat flour and it is more than sufficient for this recipe. but it can also be prepared with a combination of wheat flour and plain flour with a 1:1 ratio. using plain flour gives a good texture and colour to the paratha. secondly, due to the use of dry fruits, the stuffing can turn into a sweet mixture. therefore, i would recommend preparing the stuffing spicy compared to the traditional paratha stuffing. lastly, the street style shahi paratha is prepared with cheese stuffing and event topped with cheese grating. i have not added but if you prefer, you can add mozzarella or cheddar cheese Ingredients for dough: 3 cup wheat flour ¼ tsp ajwain / carom seeds ½ tsp salt milk for kneading 2 tsp oil for greasing for stuffing: 3 potato / aloo boiled & grated ¼ tsp raachi turmeric ½ tsp raachi chilli powder ½ tsp raachi cumin powder ½ tsp raachi garam masala 1 tsp raachi aamchur ¼ tsp ajwain / carom seeds ½ tsp salt 3 chilli finely chopped & raachi chilli flakes ½ tsp ginger paste 2 tbsp coriander finely chopped other ingredients: wheat flour for dusting sev cashew chopped raisins chopped paneer grated garam masala ghee for roasting Instructions how to knead dough for paratha: firstly, in a large bowl take 3 cup of wheat flour, ¼ tsp ajwain and ½ tsp salt. mix well combining all the ingredients well. now add warm milk and start to knead the dough. kneading the dough with milk helps to make soft paratha and is also flavourful. add milk as required and knead to a smooth and soft dough. grease the dough with oil, cover and rest for 20 minutes. how to make aloo stuffing for paratha in a large bowl take 3 potato, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp aamchur, ¼ tsp ajwain and ½ tsp salt. also add 3 chilli, ½ tsp ginger paste and 2 tbsp coriander. mix well making sure everything is well combined. keep aside. how to prepare the paratha: after the dough has rested for 20 minutes, knead slightly and pinch a ball sized dough. dust the dough with wheat flour and roll slightly. place a ball sized aloo masala in the centre and then top with 2 tbsp chopped cashew and raisins. also top with 3 tbsp paneer and pinch of garam masala. take the edge and start pleating bringing it to the centre. also join the pleats together and secure tight pinching off excess dough. sprinkle some wheat flour and roll slightly thick. on a hot tawa place the rolled paratha and cook for a minute. furthermore, flip the paratha when the base is partly cooked (after a minute). also, brush oil / ghee and press slightly. flip again once or twice till both the sides are cooked properly. finally, serve hot shahi paratha with butter, raita or pickle. Nutrition Calories: 228kcal | Carbohydrates: 48g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 195mg | Potassium: 67mg | Fiber: 2g | Sugar: 1g | Calcium: 9mg | Iron: 3mg how to make shahi paratha with step by step how to knead dough for paratha: firstly, in a large bowl take 3 cup of wheat flour, ¼ tsp ajwain and ½ tsp salt. mix well combining all the ingredients well. now add warm milk and start to knead the dough. kneading the dough with milk helps to make soft paratha and is also flavourful. add milk as required and knead to a smooth and soft dough. grease the dough with oil, cover and rest for 20 minutes. how to make aloo stuffing for paratha: in a large bowl take 3 potato, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp aamchur, ¼ tsp ajwain and ½ tsp salt. also add 3 chilli, ½ tsp ginger paste and 2 tbsp coriander. mix well making sure everything is well combined. keep aside. how to prepare the paratha: after the dough has rested for 20 minutes, knead slightly and pinch a ball sized dough. dust the dough with wheat flour and roll slightly. place a ball sized aloo masala in the centre and then top with 2 tbsp chopped cashew and raisins. also, top with 3 tbsp paneer and pinch of garam masala. take the edge and start pleating bringing it to the centre. also join the pleats together and secure tight pinching off excess dough. sprinkle some wheat flour and roll slightly thick. on a hot tawa place the rolled paratha and cook for a minute. furthermore, flip the paratha when the base is partly cooked (after a minute). also, brush oil / ghee and press slightly. flip again once or twice till both the sides are cooked properly. finally, serve hot shahi paratha with butter, raita or pickle. shahi paneer paratha notes: firstly, make sure to cook the paratha really well as we have added a lot of stuffing. additionally, you can also add khova along with paneer to make paratha rich. also, cooking paratha in ghee will increase the flavour. finally, shahi paratha recipe tastes great when served with pickle and palak paneer.

Hari mirch adrak lahsun ka achar

RAACHI How to make (www.raachi.online) hari mirch adrak lahsun ka achar recipe | chilli garlic ginger pickle with detailed recipe. a classical and spicy north indian or punjabi pickle recipe made with roughly chopped ginger garlic and chillies. unlike other pickle recipes, it has a combination of flavours from garlic, ginger and the spice heat from green chillies. it can be an ideal condiment side or taste enhancer for most of your lunch and dinner meal, but it is served better with a choice of parathas. chilli garlic ginger picklehari mirch adrak lahsun ka achar recipe | chilli garlic ginger pickle with step by step recipe. achar or pickle recipes are very common across india and are generally made in summer for winters. it is made with a choice of seasonal vegetables mixed with authentic and native spice mix masala to make a spicy pickle. but it can also be made with mixed vegetables and hari mirch adrak lahsun ka achar recipe is one such popular pickle condiment known for its mix flavour. i have posted quite a few recipes till now which is either made with just one vegetable or a combination of 2 vegetables. these are good but they can be better with more vegetables added to them. for instance, when you use tender mangoes to make mango pickle, it releases its juice to make raw mango flavoured pickle. similarly, when we use ginger, garlic and chillies it gives a combination rich achar recipe. note that each vegetable used here has its own strong smell and flavour. hence when combined together it releases a unique mouth-watering smell to make it a perfect spicy pickle. moreover, this is an instant pickle and do not require to soak and dry the ingredients in saltwater for months. the instant spice mix is prepared and mixed with fried ingredients to make it easy to condiments. hari mirch adrak lahsun ka achar recipe furthermore, i would also like to add some more additional tips, suggestions and variants to hari mirch adrak lahsun ka achar recipe. firstly, i would heavily recommend to use fresh vegetables for this recipe and avoid using the frozen vegetables. as such, there isn’t any hard and fast rule to use fresh, but it would just elevate the flavour. secondly, even though it is an instant pickle recipe, it is better when it is rested thoroughly. you may need to rest it for a minimum of 2-3 hours for the best result. lastly, if you wish to add more vegetables you are more than welcome to add them. perhaps you can add sliced carrots, beans, lemons and even mango and amla. Ingredients raachi oraganic spices my use for sauting: ½ cup oil ¼ tsp raachi hing powder 130 grams ginger 165 grams chilli 200 grams garlic & Raachi pickle masala: 1 tbsp mustard 2 tsp cumin 2 tsp fennel 1 tsp raachi pepper ¼ tsp methi ½ tbsp coriander seeds 1 tsp pepper ¼ tsp methi 2 tbsp raachi chilli powder ½ tbsp raachi aamchur ½ tsp raachi turmeric other ingredients: 1 tbsp salt ½ cup lemon juice Instructions how to make instant pickle: firstly, in a pan heat ½ cup oil and ¼ tsp hing. add 100 grams ginger, 150 grams chilli and 125 grams garlic. saute for a minute without browning. now in a small mixi take 30 grams ginger, 50 grams garlic and 40 grams chilli. crush to slightly coarse texture. transfer the crushed chilli, ginger and garlic to the pan. continue to fry until it softens slightly. cool completely, and transfer to a large bowl allowing it to cool completely. how to make homemade pickle masala: in a large pan take 1 tbsp mustard, 2 tsp cumin and 2 tsp fennel seeds. also add 1 tsp pepper, ¼ tsp methi, ½ tbsp coriander seeds, 1 tsp pepper and ¼ tsp methi. saute on low flame until the spices turn aromatic. cool completely and transfer to a small mixi. also add 2 tbsp chilli powder, ½ tbsp aamchur and ½ tsp turmeric. blend to a fine powder, homemade pickle masala is ready. keep aside. how to prepare ginger chilli garlic pickle: once the fried chilli, ginger and garlic is cooled completely, transfer to a large bowl. add 1 tbsp salt, prepared pickle masala and ½ cup lemon juice. mix well making sure everything is well combined store in an airtight container for a day and hari mirch adrak lahsun ka achar recipe is ready to serve. Nutrition Calories: 1597kcal | Carbohydrates: 132g | Protein: 23g | Fat: 120g | Saturated Fat: 9g | Trans Fat: 1g | Sodium: 7485mg | Potassium: 2530mg | Fiber: 19g | Sugar: 18g | Vitamin A: 6425IU | Vitamin C: 355mg | Calcium: 564mg | Iron: 13mg how to make chilli garlic ginger pickle with step by step how to make instant pickle: firstly, in a pan heat ½ cup oil and ¼ tsp hing. add 100 grams ginger, 150 grams chilli and 125 grams garlic. saute for a minute without browning. now in a small mixi take 30 grams ginger, 50 grams garlic and 40 grams chilli. crush to slightly coarse texture. transfer the crushed chilli, ginger and garlic to the pan. continue to fry until it softens slightly. cool completely, and transfer to a large bowl allowing it to cool completely. how to make homemade pickle masala: in a large pan take 1 tbsp mustard, 2 tsp fennel and 2 tsp cumin. also add 1 tsp pepper, ¼ tsp methi, ½ tbsp coriander seeds, 1 tsp pepper and ¼ tsp methi. saute on low flame until the spices turn aromatic. cool completely and transfer to a small mixi. also add 2 tbsp chilli powder, ½ tbsp aamchur and ½ tsp turmeric. blend to a fine powder, homemade pickle masala is ready. keep aside. how to prepare ginger chilli garlic pickle: once the fried chilli, ginger and garlic is cooled completely, transfer to a large bowl. add 1 tbsp salt, prepared pickle masala and ½ cup lemon juice. mix well making sure everything is well-combined. store in an airtight container for a day and hari mirch adrak lahsun ka achar recipe is ready to serve. hari mirch adrak lahsun ka achar recipe notes: firstly, make sure to wipe off before chopping to prevent any moisture. also, if you can sun dry the pickle for a day then it tastes amazing. additionally, crushed ginger garlic and chilli will make the pickle intense. finally, hari mirch adrak lahsun ka achar recipe stays good for a month when stored in an airtight container in the refrigerator. #Raachi #raachimasale #organic #farming #masale #spices #recipe #food #kichan #indianmasale #indianspices #Ruchi #Ruchiproducts #newruchimasale #UttarPradesh #Amethi #ecommerce #online #SHOPS

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

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