Vart wale alloo how to make

RAACHI Vrat Wale Aloo Recipe | Upvas Aloo Sabzi – 2 Ways | Fasting Curry with detailed recipe. An easy and simple curry or sabzi recipe prepared with a tomato base and without onion and garlic. It is particularly prepared during the fasting or festival season of Navaratri and served with poori or with types of roti. The recipe is mainly prepared with a combination of potatoes and tomatoes but can also be done with any vegetables.

upvas aloo sabzi

Vrat Wale Aloo Recipe | Upvas Aloo Sabzi – 2 Ways | Fasting Curry with step-by-step recipe. Vrat or fasting is typically assumed as monotonous or less flavoured due to the way it is prepared. these are generally prepared without onions and garlic and moreover with a cut-down version of added spices. yet this post of vrat wale aloo ki sabzi would prove you wrong and tastes like just another premium curry to relish with a choice of bread or rice variant.

I have posted so many curry recipes and particularly the potato-based curry. each recipe is uniquely different from the other and can be used for various types of meals. in other words, the potato is a versatile vegetable and can be used in myriad ways. continuing the tradition I am posting one of the simple yet tasty potato curry recipes specifically prepared during the Vrat and fasting season. at a high level, there is no onion and garlic in this recipe, which is strictly avoided in fasting recipes. it also uses a combination of spices which is not used during the Vrat season. while the selection of spices is controversial and may change as per region, I have tried to not use those collectively and thus cater for all the regions. irrespective of the fasting season, you can also prepare it for day-to-day lunch and dinner and enjoy it with your friends and family.

vrat wale aloo recipe

Furthermore, some additional tips, suggestions and variants to the vrat wale aloo recipe. firstly, I have separately pressure-cooked potatoes and mashed them before mixing them into the tomato base. this not only helps to hasten the cooking process but also helps to improve the curry consistency. secondly, I would heavily recommend using juicy and ripe tomatoes for this recipe so that it gives complete flavour and also a bright colour. I have specifically added sugar to balance the sour taste, but if you prefer a tangy taste, you may skip it. lastly, the set of ingredients used in this recipe is specific to vrat, but you may customise it if you wish to prepare it on other days. you may add onion and garlic to prepare a simple aloo curry recipe.

Easy Vrat Wale Aloo Recipe | Upvas Aloo Sabzi - 2 Ways | Fasting Curry

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: curry

Cuisine: north indian

Keyword: vrat wale aloo recipe

Servings: 3 Servings

Calories: 245kcal

Ingredients

for coriander paste:

2 inch ginger

2 chilli

½ cup coriander

for sabzi:

2 tbsp oil

1 tsp cumin

1 tsp raachi kasuri methi

1 tsp raachi chilli powder

½ tsp raachi cumin powder

3 tomato chopped

3 potato boiled & mashed

1 tsp sugar

1 tsp salt

2 cup water

2 tbsp coriander finely chopped

Instructions

how to make coriander paste:

firstly, in a mortar pestle take 2 inch ginger, 2 chilli and ½ cup coriander.

crush and coarsely paste the masala. keep aside.

how to make vrat wali aloo ki sabji:

firstly, in a large kadai heat 2 tbsp oil. add 1 tsp cumin, 1 tsp kasuri methi and saute until it turns aromatic.

add crushed coriander paste and saute slightly.

now keeping the flame on low, add 1 tsp chilli powder and ½ tsp cumin powder.

saute until the spices turn aromatic.

add 3 tomatoes and saute well.

cover and cook until the tomatoes turn soft and mushy.

now add 3 potato, 1 tsp sugar and 1 tsp salt.

saute for a minute or until the spices are well combined with aloo.

further, add 2 cup water and mix well adjusting the consistency.

cover and boil for 5 minutes, or until the flavours are absorbed well.

add 2 tbsp coriander and mix well. you can also add lemon juice for sourness.

finally, add vrat wale aloo sabji with roti.

Nutrition

Calories: 245kcal | Carbohydrates: 32g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 891mg | Potassium: 2259mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3905IU | Vitamin C: 291mg | Calcium: 542mg | Iron: 19mg

How to make vrat wale aloo with step by step 

How to make coriander paste:

firstly, in a mortar pestle take 2 inch ginger, 2 chilli and ½ cup coriander.

crush and coarsely paste the masala. keep aside.

How to make vrat wali aloo ki sabji:

firstly, in a large kadai heat 2 tbsp oil. add 1 tsp cumin, 1 tsp kasuri methi and saute until it turns aromatic.

add crushed coriander paste and saute slightly. now keeping the flame on low, add 1 tsp chilli powder and ½ tsp cumin powder.

saute until the spices turn aromatic.

add 3 tomatoes and saute well.

cover and cook until the tomatoes turn soft and mushy.

now add 3 potatoes, 1 tsp sugar and 1 tsp salt.

saute for a minute or until the spices are well combined with aloo.

further, add 2 cup water and mix well adjusting the consistency.

cover and boil for 5 minutes, or until the flavours are absorbed well.

add 2 tbsp coriander and mix well. you can also add lemon juice for sourness.

finally, add vrat wale aloo sabzi with roti.

vrat wale aloo recipe

Notes:

firstly, make sure to adjust the consistency of gravy before serving, as the curry thickens once cooled.

also, i have used less oil, if you are not diet conscious, adding generous oil makes curry tastier.

additionally, tomatoes can be replaced with curd for sourness.

finally, vrat wale aloo sabji recipe tastes great when prepared slightly spicy and watery.

Rupee cards

RAACHI यह आपको सूचित करने के लिए Google की ओर से एक रिमाइंडर है कि 30 सितंबर, 2022 तक, Google को भारतीय रिज़र्व बैंक के नए कार्ड संग्रहण नियमों के कारण आपके मौजूदा डेबिट या क्रेडिट कार्ड की जानकारी को हटाना होगा।

यदि आप अभी भी Google Ads या अन्य Google उत्पादों के साथ लेन-देन के लिए 0904 में समाप्त होने वाले RuPay कार्ड का उपयोग करने की योजना बना रहे हैं, तो आप अपने कार्ड का उपयोग करने का तरीका बदल सकते हैं।

सभी Google सेवाओं में RuPay कार्ड के लिए समर्थन 30 सितंबर, 2022 के बाद बदल सकता है।

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इस नियामक के बारे में और जानें  https://m.rbi.org.in/Scripts/NotificationUser.aspx?Id=12159&Mode=0

RAACHI  खस्ता और रसदार खट्टा क्रीम और प्याज चिकन टोफू नगेट्स

हम प्यार करते हैं कि टोफू कितना बहुमुखी हो सकता है, और सारा जैसे सामग्री निर्माता हमेशा हमें उन व्यंजनों से आश्चर्यचकित करते हैं जो वे लेकर आते हैं!

इस शानदार रेसिपी को सेव करें:

आपको क्या चाहिए: अतिरिक्त फर्म टोफू का 1 ब्लॉक (दबाया और सूखा, मांस की बनावट के लिए वैकल्पिक फ्रीज / पिघलना विधि), 1/2 कप खट्टा क्रीम (डेयरी-मुक्त), 2 बड़े चम्मच कटा हुआ चिव्स, 2 टीस्पून नींबू का रस, 2 टीस्पून प्याज पाउडर, नमक/काली मिर्च स्वादानुसार, 1 1/2 कप पंको, 1 बड़ा चम्मच प्याज़ पाउडर

1️⃣ एक तेज चाकू का उपयोग करके, टोफू ब्लॉक को उसकी लंबाई के माध्यम से 3 बराबर आकार के स्लाइस में काट लें। फिर ब्लॉक को उसकी चौड़ाई से आधा काट लें- 6 टुकड़े करते हुए। उन टुकड़ों में से प्रत्येक को उसकी गहराई से 1/2 में काटें। आपको कुल 12 नगेट्स दे रहे हैं। नमक और काली मिर्च के साथ सीजन

2️⃣ एक सपाट तल के भंडारण कंटेनर में, खट्टा क्रीम, चिव्स, प्याज पाउडर, और नींबू का रस अच्छी तरह मिलाएं और मिलाएं। टोफू के टुकड़ों को मैरिनेड में रखें जो गाढ़ा हो. पूरी तरह से ढकने के लिए टोफू के ऊपर और किनारों को ब्रश करें। कंटेनर को कवर करें और कम से कम 4 घंटे या रात भर के लिए मैरीनेट करें (सर्वोत्तम परिणामों के लिए)

3️⃣ एक नॉन-स्टिक पैन में, मध्यम आँच पर सुनहरा होने तक पैंको को बैचों में टोस्ट करें।

4️⃣ भुने हुए पंको को एक उथले कटोरे में प्याज पाउडर और नमक/काली मिर्च के साथ रखें।

5️⃣ प्रत्येक टोफू के टुकड़े को एक चम्मच का उपयोग करके पैनको में डुबोएं, और सुनिश्चित करें कि पंको को टोफू में दबाएं ताकि कोटिंग चिपक जाए। फिर टोफू को ओवन-सुरक्षित वायर रैक पर बेकिंग शीट (या चर्मपत्र कागज) पर रखें।

6️⃣ 400 F पर 20-30 मिनट तक बेक करें जब तक कि टोफू का लेप कुरकुरा न हो जाए और टोफू सख्त न हो जाए। नींबू के निचोड़ के साथ परोसें! मैंने पेस्टो पास्ता की एक बड़ी कटोरी पर अपनी डली का आनंद लिया।

पौधों से चलने वाले भोजन से अपने शरीर को पोषण देना चाहते हैं हमारे पास सैकड़ों स्वादिष्ट, शाकाहारी व्यंजन हैं

How to make macaroni pasta

RAACHI How to make 

Macaroni And Cheese Recipe | Desi Macaroni Recipe | Macaroni Pasta with detailed recipe. An easy and interesting pasta variant recipe prepared with mac kernels in a unique Indian Pasta sauce. It makes an ideal filling meal for lunch and dinner if not for the most important morning breakfast meal. Typically it is prepared with basic ingredients like tomato and basil flavour, but this recipe is extended with lip-smacking spices and flavours for Indian taste buds.

Desi Macaroni Recipe

Macaroni And Cheese Recipe | Desi Macaroni Recipe | Macaroni Pasta with step-by-step recipe. Indian cuisine is heavily influenced and embraced by other overseas cuisine and recipes. While it has been happily accepted, it has undergone slight modifications and adaptations to match the taste preference and spice level. One such hugely popular and tasty meal recipe is the macaroni and cheese recipe with a twist of spices and flavours.

To be honest, I am not a huge fan of overseas recipes, especially these pizza and pasta recipes. It is mainly because of the spice-less or bland taste it has to offer. Whenever I am asked to have these, I try to add basic spices like pepper or chilli powder to make it exciting. I even try to extend this sometimes by adding garam masala or cumin & coriander powder to get that authentic taste. Having said that, I have not added those specific spices to this recipe. Basically, I have tried to keep it authentic and restricted myself to pepper and chilli powder. If you are not looking for a spicy or desi macaroni recipe, you may even avoid chilli powder and stick to pepper. Do try this variant of macaroni pasta and let me know if you like it.

Macaroni and Cheese recipeFurthermore, some more related and additional tips, suggestions and variants to the macaroni and cheese recipe. Firstly, the sauce prepared here with a desi touch can be used for any type of pasta. Basically, the sauce is ideal for mac pasta, but it should not limit to other kinds of pasta variants. Secondly, for the cheese part, I have added the basic mozzarella cheese which makes it an ideal combo for this recipe. However, you can add processed cheese or any type of cheese as per your taste. Lastly, mainly because of the cheese, the sauce starts thickening once it is rested. Hence it is always best to serve immediately once it is prepared. Otherwise, you may have to reheat it to bring it to the right consistency.

Easy Macaroni and Cheese recipe | Desi Macaroni Recipe | Macaroni Pasta

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: pasta

Cuisine: international

Keyword: Macaroni and Cheese recipe

Servings: 2 Servings

Calories: 661kcal

Ingredients

for pasta sauce:

2 tsp oil

1 tbsp butter

2 clove garlic finely chopped

½ tsp RAACHI chilli flakes

½ onion finely chopped

1½ cup tomato puree

½ tsp RAACHI chilli powder

½ tsp RAACHI pepper powder

½ tsp salt

2 tbsp tomato sauce

½ cup water

½ cup milk

¼ cup processed cheese

½ cup mozzarella cheese

for boiling pasta:

water

1 tsp salt

1½ cup macaroni pasta

Instructions

firstly, in a pan heat 2 tsp oil, 1 tbsp butter, 2 clove garlic and ½ tsp chilli flakes.

saute until the spices turn aromatic.

add ½ onion and saute until the onion shrinks slightly.

further, add 1½ cup tomato puree and cook until the oil separates.

also add ½ tsp chilli powder, ½ tsp pepper powder, ½ tsp salt and 2 tbsp tomato sauce.

mix well making sure everything is well combined.

add in ½ cup water, ½ cup milk and mix well.

now to cook the pasta, in a large saucepan take water and 1 tsp salt.

once the water comes to a boil, add 1½ cup macaroni pasta.

boil for 8 minutes or until the pasta turns al dente. make sure to check the instruction on the package to know the cooking time.

once the pasta is cooked, drain off the water and transfer to the prepared sauce.

mix well making sure everything is well combined.

add ¼ cup processed cheese and ½ cup mozzarella cheese.

simmer until the cheese melts completely.

finally, mix well and enjoy Macaroni and Cheese recipe when it is piping hot.

Nutrition

Calories: 661kcal | Carbohydrates: 86g | Protein: 26g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 2432mg | Potassium: 1302mg | Fiber: 8g | Sugar: 17g | Vitamin A: 2201IU | Vitamin C: 25mg | Calcium: 474mg | Iron: 5mg

How to make Desi Macaroni with step by step 

firstly, in a pan heat 2 tsp oil, 1 tbsp butter, 2 clove garlic and ½ tsp chilli flakes.

saute until the spices turn aromatic.

add ½ onion and saute until the onion shrinks slightly.

further, add 1½ cup tomato puree and cook until the oil separates.

also add ½ tsp chilli powder, ½ tsp pepper powder, ½ tsp salt and 2 tbsp tomato sauce.

mix well making sure everything is well combined.

add in ½ cup water, ½ cup milk and mix well.

now to cook the pasta, in a large saucepan take water and 1 tsp salt.

once the water comes to a boil, add 1½ cup macaroni pasta.

boil for 8 minutes or until the pasta turns al dente. make sure to check the instruction on the package to know the cooking time.

once the pasta is cooked, drain off the water and transfer to the prepared sauce.

mix well making sure everything is well combined.

add ¼ cup processed cheese and ½ cup mozzarella cheese.

simmer until the cheese melts completely.

finally, mix well and enjoy Macaroni and Cheese recipe when it is piping hot.

Macaroni and Cheese recipe

Notes:

firstly, make sure to add a generous amount of cheese to make the pasta cheesy and tasty.

also, you can add vegetables to make pasta colourful and nutritious.

additionally, you can use store-bought pasta sauce to reduce the cooking time.

finally, Macaroni and Cheese recipe tastes great when prepared cheesy.

RAACHIInstant Idli Mix Recipe | Idli Mix Powder | Soft Idli Premix – 10 Minutes with detailed  recipe. An extremely simple and easy morning healthy breakfast recipe prepared with homemade idli mix powder. Basically, it uses a mix of the same ingredients as the traditional one, but in a powdered form with additional ingredients for softness. The powder can be easily prepared within minutes and can be stored for future use and the soft and moist idli can be prepared in minutes.

Instant Idli Mix Recipe

Instant Idli Mix Recipe | Idli Mix Powder | Soft Idli Premix with step-by-step recipe. Morning breakfast recipes can be a daunting exercise, especially for working parents. Every day, the family members may crave something tasty and innovative. Moreover, these requests can come very late without any notice. One such recipe request can be idli which requires soaking & grounding, but not any more with this premix or also known as the instant idli mix recipe.

I have posted quite a few premixes or travel recipes, but this recipe of idli mix has to be one of the simple recipes. Basically, I have used powdered rice and urad flour as their main ingredients. In other words, I have followed the same proportion of 1:2 ratio of urad dal to rice flour to make this premix. However, I have also added other ingredients like poha, and baking soda for the softness and fermentation process. You may not see these ingredients in a traditional one, but it is important for premix. In addition, while preparing the idli batter, I added sour curd and water which eventually helps to prepare an ideal batter for soft idli’s. I assume the MTR idli mix or the GITS idli premix, should follow the same ingredients but may have additional preservatives for longer shelf life. Do try this way and I am sure you would certainly like it.

Idli Mix PowderFurthermore, some more related additional tips, suggestions and variants to the instant idli mix recipe. Firstly, I have used store-bought rice flour for this recipe for quick turnaround. However, you can also use raw rice and ground it into a fine mixture. Perhaps, you may have to use idli rice for better end results. Secondly, I would heavily recommend using sour curd or yoghurt when you prepare the idli batter. It helps to hasten the fermentation process and also for soft and moist idli. Lastly, if you wish to prepare sooji or rava idli you may replace the rice flour with rava. Also, you may replace it with idli rava for a much easier option.

easy Instant Idli Mix Recipe | Idli Mix Powder | Soft Idli Premix

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: instant mix

Cuisine: south indian

Keyword: Instant Idli Mix Recipe

Servings: 25 idli

Calories: 80kcal

Ingredients

for instant mix:

1 cup urad dal

½ cup poha / avalakki thin

2 cup rice flour thin

1 tsp salt

¾ tsp baking soda

for making idli:

2 cup instant idli mix

1 cup curd

water as required

Instructions

firstly, in a pan dry roast 1 cup urad dal.

roast until the dal turns aromatic.

now add ½ cup poha and roast without browning.

cool completely, and grind to a fine powder.

sieve the flour using a fine mesh.

add 2 cup rice flour, 1 tsp salt, and ¾ tsp baking soda.

mix well making sure everything is well combined.

transfer to the zip lock bag and instant idli mix is ready to use for up to 2 months.

to prepare idli, in a bowl take 2 cup of instant idli mix.

add 1 cup curd and 1 cup water.

whisk and mix well making sure the batter is a smooth consistency.

pour the batter into greased idli molds.

steam for 10 minutes or until the idli is cooked completely.

finally, enjoy instant idli using instant idli mix with chutney and sambar.

Nutrition

Calories: 80kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 127mg | Potassium: 10mg | Fiber: 2g | Sugar: 0.04g | Vitamin A: 0.4IU | Vitamin C: 0.3mg | Calcium: 19mg | Iron: 1mg

How to make idli mix powder with step by step 

firstly, in a pan dry roast 1 cup urad dal.

roast until the dal turns aromatic.

now add ½ cup poha and roast without browning.

cool completely, and grind to a fine powder.

sieve the flour using a fine mesh.

add 2 cup rice flour, 1 tsp salt, and ¾ tsp baking soda.

mix well making sure everything is well combined.

transfer to the zip lock bag and instant idli mix is ready to use for up to 2 months.

to prepare idli, in a bowl take 2 cup of instant idli mix.

add 1 cup curd and 1 cup water.

whisk and mix well making sure the batter is a smooth consistency.

pour the batter into greased idli molds.

steam for 10 minutes or until the idli is cooked completely.

finally, enjoy instant idli using instant idli mix with chutney and sambar.

Idli Mix Powder

notes:

firstly, make sure not to brown the dal as it makes idli change its color.

also, if you do not have rice flour, then you can wash, dry, and then roast the rice before grinding it to a fine powder.

additionally, you can add eno in place of soda for fluffy idli.

finally, instant idli using instant idli mix stays good longer when the good quality of dal is used.

Churma Laddu

RAACHIChurma Ladoo Recipe | Churma Laddu | Gujarati Churme Ke Laddu with detailed  recipe. Authentic and traditional wheat flour-based tasty ladoo recipe loaded with ghee, dry fruits and jaggery. It is traditionally prepared during the Ganesh Chaturthi or Diwali season and is typically served with friends and family. It mainly hails from the Gujarati Cuisine but has spread all over Indian cuisine particularly in Western India including Punjabi and Maharasthra Cuisine.

Churma Ladoo Recipe

Churma Ladoo Recipe | Churma Laddu | Gujarati Churme Ke Laddu with step-by-step  recipe. Laddu or barfi recipes are super popular during the festival seasons of India. However, there are some seasonal or purpose-based sweets recipes that are prepared for particular Indian festivals. One such popular ladoo sweet recipe is churma laddu recipe known for its flaky texture. It is mainly prepared for Ganapathi and Deepavali festivals and served with family members.

I have posted numerous wheat flour-based laddu recipes, but this has to be a unique and tasty laddu. It is mainly due to the way it is prepared and the goodness of ghee and dry fruits in it. Basically, the wheat flour is first deep fried in ghee which is later crumbled to get the flaky and crumbly texture. It is later mixed with jaggery syrup and hot ghee which is eventually shaped like balls. Deep frying and mixing with ghee and jaggery syrup make it a unique and tasty ladoo recipe. I personally like the crumbly texture with the sweetness of jaggery. Basically, you would feel the same taste of aate ka halwa served in Gurudwara. I make these ladoo’s frequently, particularly with leftover roti’s, but do try this sweet and I trust you would certainly love it.

Churma LadduFurthermore some more related and additional tips, suggestions and variants to the gujarati churme ke laddu. Firstly, in this recipe, I have used coarse wheat flour which is typically used for roti or tandoori bread. It basically helps to get the crumbly texture as compared to the fine wheat flour which is used for phulka and chapati. Secondly, the same laddu recipes can also be prepared with white sugar or icing sugar. However, I choose jaggery to have a healthy twist to it. Lastly, to make it even more flavorsome, you may add a sun-dried coconut grate on top of the dry fruits. Adding coconut helps to add more flavour, but may reduce the shelf life.

Easy Churma Ladoo Recipe | Churma Laddu | Gujarati Churme Ke Laddu

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: sweet

Cuisine: gujarat

Keyword: Churma Ladoo Recipe

Servings: 21 Servings

Calories: 229kcal

Ingredients

3 cup wheat flour coarse

¾ cup ghee

water for kneading

oil or ghee for frying

3 tbsp almonds chopped

3 tbsp cashew chopped

3 tbsp raisins

2 cup jaggery

½ tsp cardamom powder

2 tbsp poppy seeds

Instructions

firstly, in a large bowl take 3 cup wheat flour and ½ cup ghee. make sure to take coarse wheat flour, or add 2 tbsp fine rava if you are taking fine wheat flour.

crumble and mix well making sure the flour is moist.

now add water as required and start to knead the dough.

knead to a smooth and tight dough.

now pinch a ball-sized dough and press shape with the fingers.

place the muthia on a large plate.

deep fry the muthia in medium hot ghee or oil.

fry on low flame until the muthia turns golden brown and cooked from inside.

drain off the muthia and allow it to cool completely.

break into small pieces making sure the muthia is cooked from inside.

transfer to the mixer jar and grind to a coarse powder.

sieve the powder using a large holed sieve. keep aside.

in a pan heat ¼ cup of ghee. add 3 tbsp almonds, 3 tbsp cashew, and 3 tbsp raisins.

roast on low flame until the nuts turn crunchy. keep aside.

in the same ghee, add 2 cup jaggery and mix well.

stir and melt the jaggery without adding any water.

transfer the melted jaggery over the ladoo mixture.

crumble and mix well making sure everything is well combined.

further add fried nuts, ½ tsp cardamom powder, and 2 tbsp poppy seeds.

mix well combining everything well.

prepare the ladoo, if the mixture is dry you can add melted ghee.

finally, churma ladoo is ready and can be enjoyed for a week.

Nutrition

Calories: 229kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 2mg | Potassium: 63mg | Fiber: 1g | Sugar: 20g | Vitamin A: 0.01IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg

How to make churma laddu with step by step 

firstly, in a large bowl take 3 cup wheat flour and ½ cup ghee. make sure to take coarse wheat flour, or add 2 tbsp fine rava if you are taking fine wheat flour.

crumble and mix well making sure the flour is moist.

now add water as required and start to knead the dough.

knead to a smooth and tight dough.

now pinch a ball-sized dough and press shape with the fingers.

place the muthia on a large plate.

deep fry the muthia in medium hot ghee or oil.

fry on low flame until the muthia turns golden brown and cooked from inside.

drain off the muthia and allow it to cool completely.

break into small pieces making sure the muthia is cooked from inside.

transfer to the mixer jar and grind to a coarse powder.

sieve the powder using a large holed sieve. keep aside.

in a pan heat ¼ cup of ghee. add 3 tbsp almonds, 3 tbsp cashew, and 3 tbsp raisins.

roast on low flame until the nuts turn crunchy. keep aside.

in the same ghee, add 2 cup jaggery and mix well.

stir and melt the jaggery without adding any water.

transfer the melted jaggery over the ladoo mixture.

crumble and mix well making sure everything is well combined.

further add fried nuts, ½ tsp cardamom powder, and 2 tbsp poppy seeds.

mix well combining everything well.

prepare the ladoo, if the mixture is dry you can add melted ghee.

finally, churma ladoo is ready and can be enjoyed for a week.

Churma Ladoo Recipe

Notes:

firstly, make sure to knead the dough adding water as required. else the flour will be dry and will not get cooked.

also, fry the muthia on low flame else the muthia will be undercooked from the inside.

additionally, adding ghee makes churma ladoo tastier and flavourful.

finally, churma ladoo recipe turns danedar when prepared with coarse wheat flour.

RAACHI How to make 15-Minute Lentil Veggie Curry 

Repost 

Ingredients:

2/3 cup dried green, brown, or French lentils

2 tablespoons olive oil (or veggie broth)

1 small yellow onion, diced (about 1 cup)

4 garlic cloves, minced

1-inch piece ginger, grated

1 tablespoon curry powder

2 teaspoons garam masala

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon sweet paprika

½ teaspoon turmeric

1 14-ounce can coconut milk

1 cup vegetable broth plus more as needed

½ cup tomato puree or strained tomatoes (tomato passata)

¾ pound sweet potato (about 2 small), peeled, cut into 1-inch pieces

2 packed cups baby spinach

Fresh lime juice to taste

Salt to taste

¼ cup chopped cilantro, for garnish

In a small saucepan, combine the lentils with 2 ½ cups water. Bring to a simmer and cook for about 10 minutes, or until the lentils are al dente. Drain.

Meanwhile, in a small bowl, combine the curry powder, garam masala, cumin, coriander, paprika, and turmeric.

Heat the oil in a medium saucepan over medium-high heat. Cook the onion for about 3 minutes, or until translucent. Add the garlic, ginger, and mixed spices. Cook for one minute more, stirring constantly.

Add the coconut milk, vegetable broth, tomato puree, and sweet potato and stir to combine. Reduce the heat to a simmer and cook for about 10 minutes, or until the sweet potato is just fork tender. Add more broth as needed.

Stir in the cooked lentils, and spinach and cook until warmed through. Add lime juice and salt to taste. Garnish with cilantro.

Rice Murukku Recipe |

RAACHI   Rice Murukku Recipe | Rice Chakli | Rice Flour Murukku | Rice Flour Chakli with detailed  recipe. a popular and traditional south Indian deep-fried snack recipe made with rice flour. it is generally prepared during the festival seasons like Diwali and Ganesh Chaturthi or for the feast for celebrations and occasions. but it can also be served as a tea-time snack for any given day.

Rice ChakliRice Murukku Recipe | Rice Chakli | Rice Flour Murukku | Rice Flour Chakli with step-by-step  recipe. there are many variants and variations to this south Indian chakli recipe. these are generally prepared with a dough which is a combination of rice and urad dal with spices like chilli powder and cumin. but this variation of rice murukku recipe is an instant version made just with fine rice flour and roasted gram dal powder.

I have already posted the instant and spiced chakli recipe, previously which is prepared from rice flour and urad dal powder. but I wanted to post another simple variation of murukku with just rice powder, roasted chana dal powder and sesame seeds. having said that, this rice murukku recipe can be easily extended by adding besan powder or plain flour to have extra softness and crispiness respectively. I have already shown butter murukku where I have added besan flour to make it extra soft but this time. I wanted a crisp one and hence I have skipped it here. moreover, these chakli’s are more attractive in colour compared to the traditional ones and hence kids would certainly like them.

Rice Murukku RecipeFurthermore, some easy tips, recommendations and suggestions while preparing the rice murukku recipe. firstly, I would heavily recommend using fine rice flour for this murukku recipe. generally, you get 2 varieties of rice flour, i.e coarse and fine and the murukku from the former would absorb more oil while deep frying. secondly, while deep frying the chakli, do not wait until it turns red or brown. as we are not using urad dal, the chakli would remain white in colour even after completely cooked. lastly, the chakli can easily last for a month and has a long shelf life. make sure to store them in an airtight container, in a warm and dry place.

easy Rice Murukku Recipe | Rice Chakli | Rice Flour Murukku | Rice Flour Chakli

Prep Time10 mins

Cook Time30 mins

Resting Time5 mins

Total Time45 mins

Course: Snack

Cuisine: south indian

Keyword: Rice Murukku Recipe

Servings: 35 pieces

Calories: 59kcal

Ingredients  raachi 

¾ cup roasted gram dal

3 cup rice flour

½ tsp raachi chilli powder

2 tbsp black sesame seeds

½ tsp ajwain / carom seeds

pinch raachi hing powder 

¾ tsp salt

2 tbsp butter softened

hot water for kneading

oil for frying

Instructions

firstly, in a mixer jar take ¾ cup roasted gram dal and grind to fine powder.

transfer the roasted gram dal powder to a sieve.

add 3 cup rice flour and sieve the flour.

also add ½ tsp chilli powder, 2 tbsp black sesame seeds, ½ tsp ajwain, pinch hing, ¾ tsp salt and 2 tbsp butter.

crumble and mix well making sure the flour is moist.

now add 1 cup hot water and mix well.

press the flour with your hand making sure the flour is moist.

cover and rest for 5 minutes.

after 5 minutes, mix the flour again.

add water as required and start to knead the dough.

knead to a smooth and soft nonsticky dough.

now take the star mold and fix it to the chakli maker.

grease the chakli maker with some oil. this prevents the dough from sticking to the mold.

furthermore, make a cylindrical shape out of dough and place the dough inside the maker.

tighten the lid and start preparing chaklis on the  steel plate. or you can use 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 low to medium flame till they turn crispy from both sides.

furthermore, drain over a paper towel to remove excess oil.

finally, once cooled enjoy instant chakli or store in an airtight container for 2 weeks.

Nutrition

Calories: 59kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 56mg | Potassium: 13mg | Fiber: 0.4g | Sugar: 0.02g | Vitamin A: 29IU | Calcium: 6mg | Iron: 0.1mg

How to make Rice Flour Chakli with step-by-step 

firstly, in a mixer jar take ¾ cup roasted gram dal and grind to fine powder.

transfer the roasted gram dal powder to a sieve.

add 3 cup rice flour and sieve the flour.

also add ½ tsp chilli powder, 2 tbsp black sesame seeds, ½ tsp ajwain, pinch hing, ¾ tsp salt and 2 tbsp butter.

crumble and mix well making sure the flour is moist.

now add 1 cup hot water and mix well.

press the flour with your hand making sure the flour is moist.

cover and rest for 5 minutes.

after 5 minutes, mix the flour again.

add water as required and start to knead the dough. knead to a smooth and soft nonsticky dough.

now take the star mold and fix it to the chakli maker.

grease the chakli maker with some oil. this prevents the dough from sticking to the mold.

furthermore, make a cylindrical shape out of dough and place the dough inside the maker.

tighten the lid and start preparing chaklis on the  steel plate. or you can use 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 low to medium flame till they turn crispy from both sides.

furthermore, drain over a paper towel to remove excess oil.

finally, once cooled enjoy Rice Murukku Recipe or store in an airtight container for 2 weeks.

Rice Murukku Recipe

notes:

firstly, make sure to sieve the flour to prevent any bits of roasted gram dal.

also, instead of roasted gram dal powder you can use besan.

furthermore, make sure to fry on low to medium flame, else the chakli will not turn crunchy.

finally, Rice Murukku Recipe is very delicate, so do not overcrowd the murukku while frying, as it will break while flipping.

4 Unique North Indian Dhaba Style Paneer Sabji | Restaurant Style Paneer Gravy Masala Recipeskesari bhath recipe | rava kesari recipe | sooji halwa recipe | sheera recipeSimple Weekend Chaat Party Ideas - 4 Course Menu for Weekend Chaat Party | Street Style Chaat Recipe

Coconut Ladoo Recipe

RAACHI How to make 

Coconut Ladoo Recipe | Nariyal Ke Laddu | No Sugar Coconut Laddu with detailed recipe. An extremely simple and healthy dessert snack or Indian sweet recipe made with coconut, jaggery and dry fruits. It is perhaps one of the most popular frequently prepared laddu recipes, especially during the festival occasions of Krishna Janmashtami or Ganesh Chaturthi. Typically these coconut-based ladoo’s are prepared with sugar or condensed milkmaid, but this is made with a healthy jaggery alternative.

Coconut Ladoo Recipe

Coconut Ladoo Recipe | Nariyal Ke Laddu | No Sugar Coconut Laddu with step-by-step recipe. Festival season is around the corner and everyone is looking for something easy and simple dessert recipes to celebrate. There are various Indian sweets, but typically these are either rich in sugar or may be complicated to prepare and serve. Yet there are few healthy Indian dessert recipes and coconut ladoo or nariyal ke laddu is one such easy and simple sweet recipe.

I had posted this nariyal ke laddu recipe long back. Perhaps it was one of my first laddo recipes posted after I started this blog. Previously I had used the combination of sugar and milkmaid to shape and taste the laddo. It tastes great with this combination, but it may not be from a health perspective. Milkmaid or condensed milk contains a good amount of calories that you find good to taste, but not an option for weight watchers. Therefore, I recreated it with many healthy and simple ingredients. Basically, I have combined the jaggery, dry fruits and coconut grate, thus making it similar to an energy bar. You may follow the same method with sugar which should give a traditional white coloured ladoo. But I am confident that, once you try this, you may never go to the sugar or white coloured coconut laddu.

Nariyal Ke LadduFurthermore, some more additional tips, suggestions and variants to the coconut ladoo recipe. Firstly, I would heavily recommend using fresh, moist coconut grate for this laddu recipe. I do not have access to fresh due to my location and hence I used store-bought coconut desiccate. But if you have access to a fresh one, you should use it. Secondly, the use of dry fruits is open-ended and you may use any type with this laddo. I would recommend finely chopping them and roasting them before mixing them with the laddo ingredients. Lastly, while shaping the laddo, I would recommend using a weighing machine to have the same weight for all laddo. This makes it identical and moreover very attractive if you are serving it to your friends and family.

Easy Coconut Ladoo Recipe | Nariyal Ke Laddu | No Sugar Coconut Laddu

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: sweet

Cuisine: south indian

Keyword: Coconut Ladoo Recipe

Servings: 16 Servings

Calories: 292kcal

Ingredients

4 tbsp ghee

½ cup almond chopped

½ cup cashew chopped

¼ cup walnut chopped

2 tbsp sunflower seeds

2 tbsp pumpkin seeds

2 tbsp raisins

4 cup coconut grated

2 cup jaggery

1 tbsp poppy seeds

½ tsp cardamom powder

Instructions

firstly, in pan heat 2 tbsp ghee. add ½ cup almond, ½ cup cashew, ¼ cup walnut, 2 tbsp sunflower seeds, 2 tbsp pumpkin seeds and 2 tbsp raisins.

roast on low flame until the nuts turn crunchy. keep aside.

in a large kadai heat 2 tbsp ghee and add 4 cup coconut.

roast on low flame until the coconut turns aromatic. if you are using desiccated coconut, then make sure to soak it in warm water for at least 10 minutes.

now add 2 cup jaggery and mix well.

continue to cook until the jaggery melts.

keep cooking till the mixture starts to hold shape.

add in roasted nuts, 1 tbsp poppy seeds, and ½ tsp cardamom powder.

mix well combining everything well.

now cool the mixture slightly.

when the mixture is still warm start making ladoo.

finally, the coconut dry fruit ladoo is ready to enjoy for 2 weeks when refrigerated.

Nutrition

Calories: 292kcal | Carbohydrates: 33g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 6mg | Potassium: 177mg | Fiber: 3g | Sugar: 27g | Vitamin A:g 1IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

How to make coconut ladoo with step-by-step:

firstly, in pan heat 2 tbsp ghee. add ½ cup almond, ½ cup cashew, ¼ cup walnut, 2 tbsp sunflower seeds, 2 tbsp pumpkin seeds, and 2 tbsp raisins.

roast on low flame until the nuts turn crunchy. keep aside.

in a large kadai heat 2 tbsp ghee and add 4 cup coconut.

roast on low flame until the coconut turns aromatic. if you are using desiccated coconut, then make sure to soak it in warm water for at least 10 minutes.

now add 2 cup jaggery and mix well.

continue to cook until the jaggery melts.

keep cooking till the mixture starts to hold shape.h

add in roasted nuts, 1 tbsp poppy seeds, and ½ tsp cardamom powder.

mix well combining everything well.

now cool the mixture slightly.

when the mixture is still warm start making ladoo.

finally, the coconut dry fruit ladoo is ready to enjoy for 2 weeks when refrigerated.

Nariyal Ke Laddu

notes:

firstly, make sure to roast the nuts and dry fruits on low flame to get a crunchy bite.

also, you can add dry fruits of your choice to make them nutritious.

additionally, adding jaggery makes the ladoo tastier compared to the sugar.

finally, coconut ladoo recipe tastes great when served after 2 hours.

Dhaniya Panjiri

RAACHI How to make Dhaniya Panjeeri Janmashtami Special

Panjiri Recipe | Panjeeri Recipe | Dhaniya Panjiri Janmashtami Special with detailed recipe. An authentic and traditional Krishna Janmashtami bhog prasadam special made with dry fruits and coriander seeds. This is an extremely simple, healthy, and tasty bhog prasad recipe, loaded with all the goodness of dry fruits. It is especially served during the festival fasting celebration as it gives the required and essential nutrients and energy to the body.

panjiri recipe

Panjiri Recipe | Panjeeri Recipe | Dhaniya Panjiri Janmashtami Special with step-by-step recipe. Indian festival is always synonymous with the myriad types of recipes involved in celebrating this festival. Typically it is loaded with sugar or jaggery-based sweets, barfi or dessert recipes, but there are purpose-based bhog recipes too. One such easy and simple Krishna Janmashtami bhog prasadam is panjiri recipe or Dhaniya panjeeri known for its taste and flavor.

Traditionally, the Krishna Janmashtami is celebrated across India but in its own unique different way. I come from Udupi, known for its famous Krishna temple. In my hometown, Janmashtami is celebrated as one of its major festivals. It is celebrated with different types of laddus and various kinds of savories like chakli and kodubale. However, the kind of recipes or bhog for Janmashtami is totally different in North India. The most common one is panjeeri recipe with panchamrit. I have shown both in this video post. As matter of fact, even the panchamrit is totally different from what we prepare in South India. Yet there are overlapping ingredients and most importantly the rationale behind using it. Do try this simple and subtle bhog for this year’s Krishna Janmashtami.

panjeeri recipeFurthermore, some more related and additional tips, suggestions and variants to the panjiri recipe. Firstly, and most importantly there is a procedure to serve this combo of panjeeri and panchamrit. It has to be always panjiri first and followed by panchamrit. This is the pattern followed and that’s how it should be served. Secondly, even though this bhog is from North India, there could be myriad different ways to prepare it. This may change with the set of ingredients, but the set of ingredients used in this post is the most common recipe. Lastly, the panjeeri is prepared with dry ingredients and hence has a longer shelf life. However, with panchamrit, it contains milk and yoghurt which may curdle soon. Hence, prepare it just before serving.

 Dhaniya Panjiri Janmashtami Special

easy panjiri recipe | panjeeri recipe | Dhaniya Panjiri Janmashtami Special

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: prasadam

Cuisine: north india

Keyword: panjiri recipe

Servings: 4 Servings

Calories: 284kcal

RAACHI dhaniya powder 

Ingredients

for dhaniya panjiri:

½ cup coriander seeds

4 tsp ghee

½ cup makhana / lotus seeds

2 tbsp almonds chopped

2 tbsp chironji

2 tbsp cashew chopped

2 tbsp melon seeds

2 tbsp raisins

3 tbsp dry coconut grated

½ cup sugar powder

½ tsp cardamom powder

few tulsi leaves

for panchamrit:

1 cup raw cow milk

½ cup curd

2 tbsp sugar

1 tsp ghee

1 tbsp honey

2 tbsp ganga jal

2 tsp raisins

2 tsp cashew

2 tsp almond

2 tbsp dry coconut grated

2 tsp chironji

2 tsp melon seeds

3 tbsp makhana / lotus seeds

few tulsi leaves

Instructions

how to make dhaniya panjiri for Krishna Janmashtami Bhog Prasad:

firstly, in a mixer jar take ½ cup of coriander seeds and coarsely grind it.

in a heavy bottomed pan heat 1 tsp ghee and add powdered coriander powder.

roast on low flame until the coriander powder turns aromatic and changes its color.

transfer to a plate and allow to cool completely.

in the same pan, heat 1 tsp ghee and roast ½ cup makhana.

roast until the makhana turns crunchy.

transfer to the same plate and allow it to cool completely.

now heat 2 tsp ghee, add 2 tbsp almonds, 2 tbsp chironji, 2 tbsp cashew, 2 tbsp melon seeds, 2 tbsp raisins.

roast until the nuts turn crunchy and golden brown.

also, add 3 tbsp dry coconut and roast on low flame.

transfer to the same plate and allow it to cool completely.

further add ½ cup sugar powder, ½ tsp cardamom powder, and few tulsi leaves.

crumble and mix making sure everything is well combined.

finally, dhaniya panjiri recipe is ready for bhog.

how to make panchamrit for Krishna Janmashtami Bhog Prasad:

firstly, in a bowl take 1 cup raw cow milk, ½ cup curd, 2 tbsp sugar, 1 tsp ghee, 1 tbsp honey and 2 tbsp ganga jal.

mix well making sure everything is well combined.

now add 2 tsp raisins, 2 tsp cashew, 2 tsp almond, 2 tbsp dry coconut, 2 tsp chironji and 2 tsp melon seeds.

mix well so that everything is combined.

further add 3 tbsp makhana and few tulsi leaves.

mix well and panchamrit is ready for bhog.

Nutrition

Calories: 284kcal | Carbohydrates: 45g | Protein: 7g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 16mg | Sodium: 10mg | Potassium: 337mg | Fiber: 7g | Sugar: 12g | Vitamin A: 0.1IU | Vitamin C: 3mg | Calcium: 136mg | Iron: 3mg

How to make panjiri with step by step:-

how to make dhaniya panjiri for Krishna Janmashtami Bhog Prasad:

firstly, in a mixer jar take ½ cup of coriander seeds and coarsely grind it.

in a heavy bottomed pan heat 1 tsp ghee and add powdered coriander powder.

roast on low flame until the coriander powder turns aromatic and changes its color.

transfer to a plate and allow to cool completely.

in the same pan, heat 1 tsp ghee and roast ½ cup makhana.

roast until the makhana turns crunchy.

transfer to the same plate and allow it to cool completely.

now heat 2 tsp ghee, add 2 tbsp almonds, 2 tbsp chironji, 2 tbsp cashew, 2 tbsp melon seeds, 2 tbsp raisins.

roast until the nuts turn crunchy and golden brown.

also, add 3 tbsp dry coconut and roast on low flame.

transfer to the same plate and allow it to cool completely.

further add ½ cup sugar powder, ½ tsp cardamom powder, and few tulsi leaves.

crumble and mix making sure everything is well combined.

finally, dhaniya panjiri recipe is ready for bhog.

panjeeri recipe

how to make panchamrit for Krishna Janmashtami Bhog Prasad:

firstly, in a bowl take 1 cup raw cow milk, ½ cup curd, 2 tbsp sugar, 1 tsp ghee, 1 tbsp honey and 2 tbsp ganga jal.

now add 2 tsp raisins, 2 tsp cashew, 2 tsp almond, 2 tbsp dry coconut, 2 tsp chironji and 2 tsp melon seeds.

mix well so that everything is combined.

further, add 3 tbsp makhana and few tulsi leaves.

mix well and panchamrit is ready for bhog.

notes:

firstly, make sure to roast the coriander powder really well. else the panjiri will taste bitter.

also, add nuts and dry fruits of your choice to make it nutritious.

additionally, sugar can be replaced with jaggery for a healthier option.

finally, dhaniya panjiri recipe and panchamrit are the most popular prasad offerings on the occasion of Janmashtami.

Tomato chutney recipe

RAACHI RAACHI How to make Tomato Chutney Recipe | Tamatar Ki Chutney | Tamatar Chutney For Idli & Dosa with detailed recipe. An excellent multipurpose or all-purpose chatni recipe prepared with juicy and tangy ripe tomatoes. This particular condiment is loaded with flavours, especially the spicy and tangy flavour from chillies and tomatoes. Even though it is an all-purpose chutney recipe, but an ideal condiment for morning breakfast with dosa and idli if not as a side dish to dal rice recipes. Tamatar Ki Chutney For Idli & Dosa Tomato Chutney Recipe | Tamatar Ki Chutney | Tamatar Chutney For Idli & Dosa with step-by-step recipe. Chutney or Indian condiment recipes are purpose-based recipes which are typically served as taste enhancers. The purpose and the ingredients of this chutney mainly depend upon the demographic region it hails from like North or South India. However, there are certain chutney recipes which are prepared across India for various reasons and tomato chutney is one of the popular recipes. I have posted quite a few chutney recipes on my blog, but still, I get a lot of requests to post a unique or exciting chutney recipe. As matter of fact, I had posted this chutney long back, but I am revisiting this chutney with a new way and more importantly longer shelf life. Basically, in my previous post on tomato chutney, I had used coconut which helps in consistency but reduces shelf life. Moreover, this time I have prepared and cooked the tomato puree in oil. This would remove all the raw flavour and thus help in improving the shelf life. Once it is cooked, it can be easily stored in an air-tight container similar to a tomato pickle or any other pickle. You may serve a scoop of this chutney with your favourite breakfast recipes or any dal rice or rasam rice recipe. Tomato Chutney RecipeFurthermore, some more additional tips, suggestions and variants to the tomato chutney recipe. Firstly, this recipe is prepared only with tomatoes and there are no other hero ingredients. Therefore, you need to use high-quality, juicy ripe tomatoes for a tangy, flavoured chutney recipe. Secondly, you may add additional hero ingredients like onion or capsicum on top of the tomato. This would certainly help with the texture but may have additional flavour taste and flavour. Thus it may not be referred to as tamatar ki chutney. Lastly, treat this chutney as any other pickle recipe and avoid any moisture contact with this recipe. Use dry or moisture-free spoons for longer shelf life. easy Tomato Chutney Recipe | Tamatar Ki Chutney For Idli & Dosa Prep Time10 mins Cook Time45 mins Total Time55 mins Course: chutney Cuisine: south indian Keyword: Tomato Chutney Recipe Servings: 1 box Calories: 1671kcal Ingredients for roasting: 1 kg tomato 2 tbsp oil 15 clove garlic for chutney: ½ cup oil 1 tsp mustard 1 tsp urad dal 1 tsp chana dal ¼ tsp methi 2 dried red chilli broken few curry leaves pinch raachi hing powder 4 tbsp raachi chilli powder 1 tsp raachi turmeric 2 tbsp salt 1 tbsp jaggery Instructions firstly, in pan place 1 kg tomato cut into half. add 2 tbsp oil and roast on medium flame. flip over and cook both sides. also, add 15 cloves garlic and roast uniformly. roast until the skin of the tomato softens. cool completely, and tranfer to the mixer grinder. grind to smooth paste without adding any water. keep aside. in a large kadai, heat ½ cup oil. add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ¼ tsp methi, 2 dried red chilli, a few curry leaves and pinch hing. splutter the tempering keeping the flame on medium. keeping the flame on low, add 4 tbsp chilli powder and 1 tsp turmeric. saute on low flame until the spices turn aromatic. further, add the prepared tomato garlic puree and mix well. cover and cook for 20 minutes or until the oil separates from the sides. also, add 2 tbsp salt and 1 tbsp jaggery. mix well and continue to cook until the oil separates from the sides. finally, enjoy tomato chutney with rice, idli or dosa. Nutrition Calories: 1671kcal | Carbohydrates: 90g | Protein: 18g | Fat: 147g | Saturated Fat: 11g | Polyunsaturated Fat: 43g | Monounsaturated Fat: 90g | Trans Fat: 1g | Sodium: 14595mg | Potassium: 3239mg | Fiber: 27g | Sugar: 42g | Vitamin A: 17885IU | Vitamin C: 152mg | Calcium: 320mg | Iron: 11mg How to make tomato chutney with step by step firstly, in pan place 1 kg tomato cut into half. add 2 tbsp oil and roast on medium flame. flip over and cook both sides. also, add 15 cloves garlic and roast uniformly. roast until the skin of the tomato softens. cool completely, and tranfer to the mixer grinder. grind to smooth paste without adding any water. keep aside. in a large kadai, heat ½ cup oil. add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ¼ tsp methi, 2 dried red chilli, a few curry leaves and pinch hing. splutter the tempering keeping the flame on medium. keeping the flame on low, add 4 tbsp chilli powder and 1 tsp turmeric. saute on low flame until the spices turn aromatic. further, add the prepared tomato garlic puree and mix well. cover and cook for 20 minutes or until the oil separates from the sides. also, add 2 tbsp salt and 1 tbsp jaggery. mix well and continue to cook until the oil separates from the sides. finally, enjoy tomato chutney with rice, idli or dosa. Tomato Chutney Recipe notes: firstly, make sure to use red ripened tomato for good colour and flavour. also, if the sourness of the tomato is less, then add small ball-sized tamarind. additionally, adding jaggery helps to balance the flavour of sourness and spiciness. finally, tomato chutney recipe stays good for a month when stored in an airtight container. #Raachi #raachimasale #organic #farming #masale #spices #recipe #food #kichan #indianmasale #indianspices

Banana Halwa

RAACHI Banana Halwa Recipe | Kele Ka Halwa | Balehannina Or Pazham Halwa with detailed recipe. An extremely simple and popular traditional South Indian dessert recipe prepared with ripe banana and jaggery. It is super popular not just for its taste but also for its soft and spongy texture derived from continuous roasting. It is typically prepared for auspicious occasions like festivals or celebration feast, but do not require any reason to prepare it for simple dinner dessert. Kele Ka Halwa Banana Halwa Recipe | Kele Ka Halwa | Balehannina Or Pazham Halwa with step-by-step recipe. Indian halwa recipes or barfi recipes are known for super flavoured textured tastes that can be either soft or brittle. Generally, these are prepared with ingredients like lentils, flour or a combination of these ingredients. Yet these dessert recipes can also be prepared with other ingredients like fruit and vegetable with banana halwa recipe one such popular Indian sweet. Previously, I posted the classic banana barfi recipe prepared with wheat flour and ripe banana. When I posted it, I had several requests for an authentic and traditional balehannina halwa or kele ka halwa. Typically, it is prepared with a type of banana known as nendhra or nendhram banana which gives a required dense texture. Therefore, I was waiting for this type of banana here in Australia and could not get it. Therefore, I went ahead with the lady finger banana which we get all around the season. To be honest, I was not disappointed with the result. As matter of fact, you may not even notice the difference if not mentioned. So I would recommend you try this type of halwa with any type of banana you may get. Do try this and let me know if you liked this type of halwa. Banana Halwa RecipeFurthermore, some more related and additional tips, suggestions and variants to the banana halwa recipe. Firstly, as I mentioned earlier, the halwa is typically prepared with nendhra banana for its authentic taste and flavour. However, if you do not get it you may even use cavendish or plantain banana for the same taste and flavour. Secondly, you may find the halwa served in bakeries or stores prepared with sugar or brown sugar. I have used the jaggery option for a healthier version. But you may use sugar for better colour and taste. Lastly, I topped the halwa with cashews and almonds for better taste. However, do not add a large quantity as it may overpower the taste of banana flavour. easy Banana Halwa Recipe | Kele Ka Halwa | Balehannina Or Pazham Halwa Prep Time10 mins Cook Time40 mins Resting Time3 hrs Total Time3 hrs 50 mins Course: sweet Cuisine: south india Keyword: Banana Halwa Recipe Servings: 12 pieces Calories: 270kcal Ingredients 1 kg banana ripened ¼ cup ghee ½ kg jaggery ¼ cup water ¼ tsp cardamom powder 3 tbsp cashew roasted Instructions firstly, peel the skin of the banana and cut it into slices. make sure to use over-ripened banana for better taste. grind to a smooth puree and keep aside. in a large kadai heat ¼ cup ghee and add the banana puree. cook on medium flame stirring continuously. keep cooking until the mixture turns glossy and the raw smell disappears. in a pan take ½ kg jaggery and ¼ cup water. stir and dissolve the jaggery. pour the jaggery syrup over banana mixture and mix well. continue stirring until everything is well combined. once the ghee is absorbed, add ghee in batches and keep stirring. continue to cook until the mixture starts to hold the shape and the ghee separates from the sides. now add ¼ tsp cardamom powder and 3 tbsp cashew. mix well. transfer the halwa into the tray lined with baking paper. level up and rest for 3 hours. cut into desired pieces. finally, enjoy banana halwa recipe for a month when stored in an airtight container. Nutrition Calories: 270kcal | Carbohydrates: 55g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 1mg | Potassium: 315mg | Fiber: 2g | Sugar: 46g | Vitamin A: 53IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg How to make banana halwa with step by step:- firstly, peel the skin of the banana and cut it into slices. make sure to use over-ripened banana for better taste. grind to a smooth puree and keep aside. in a large kadai heat ¼ cup ghee and add the banana puree. cook on medium flame stirring continuously. keep cooking until the mixture turns glossy and the raw smell disappears. in a pan take ½ kg jaggery and ¼ cup water. stir and dissolve the jaggery. pour the jaggery syrup over banana mixture and mix well. continue stirring until everything is well combined. once the ghee is absorbed, add ghee in batches and keep stirring. continue to cook until the mixture starts to hold the shape and the ghee separates from the sides. now add ¼ tsp cardamom powder and 3 tbsp cashew. mix well. transfer the halwa into the tray lined with baking paper. level up and rest for 3 hours. cut into desired pieces. finally, enjoy banana halwa recipe for a month when stored in an airtight container. Banana Halwa Recipe notes: firstly, make sure to use over-ripened banana, as it helps to give nice sweetness and colour. also, jaggery can be replaced with sugar. traditionally, the halwa is made with sugar. additionally, adding roasted cashews gives a nice crunchy bite to halwa. finally, banana halwa recipe tastes great when it is slightly chewy.

Fruit barfi

RAACHI Dry Fruit Barfi Recipe | Dry Fruit Burfi Roll | Sugar Free Khajoor Dates barfi with detailed recipe. Simple and easy Indian fudge or Indian mithai recipe made with dry fruits. This recipe does not have any extra added sugar and the sweetness is derived from dates or popularly known as khajoor. It is an ideal sweet recipe for any occasion or celebration and can be shared with family and friends. Dry Fruit Barfi Recipe Dry Fruit Barfi Recipe | Dry Fruit Burfi Roll | Sugar Free Khajoor Dates barfi with step-by-step recipe. indian sweets recipes are popular and made for several Indian festivals and celebrations. but most of them are made with huge amounts of sugar or jaggery, and hence may raise eyebrows for diet watchers. dry fruit barfi recipe is the perfect answer for those, which do not have any extra sugar added and thus making a healthy sweet. This recipe is very much inspired by my previous dry fruit ladoo recipe and the only difference between these 2 is the shape and the addition of more dry fruits to this dry fruit barfi recipe. The barfi recipe is very common in my house and I often make it with various ingredients. but dry fruit barfi recipe is very common and I make it often so that I can share it with my friends and family. moreover, my husband like this recipe and he takes it as an energy bar especially after his workout or after office hours. because the combination of dry fruits gives you the required energy and protein to satisfy your hunger. having said that, I use this barfi as milkshake solids and I blend it with chilled milk for a refreshing drink. Sugar Free Khajoor Dates BarfiIn addition, some easy and important tips and suggestion for a perfect and flavored dry fruit burfi recipe. firstly, the recipe can be extended or experimented with a choice of dry fruits and nuts. you can extend this recipe by adding fig, apricot, pumpkin seeds and even watermelon seeds. secondly, I have not added any extra sugar as the dates and raisins have a sufficient amount of sweetness for this barfi, but you can add extra sugar or even jaggery to make it sweeter to match your taste preference. lastly, the recipe can be stored easily for a month in an airtight container for longer shelf life. Easy Dry Fruit Barfi Recipe | Sugar Free Khajoor Dates Barfi Prep Time10 mins Cook Time15 mins Course: sweet Cuisine: Indian Keyword: Dry Fruit Barfi Recipe Servings: 15 pieces Calories: 139kcal Ingredients for roasting: 1 tsp ghee ½ cup almonds chopped ½ cup cashew chopped ¼ cup walnuts chopped 3 tbsp pumkin seeds 3 tbsp pistachios chopped 2 tbsp sunflower seeds other ingredients: 1.5 cup dates / khajoor seedless 1 tsp ghee 2 tbsp anjeer chopped 2 tbsp raisins ½ tsp cardamom powder Instructions firstly, in a pan heat 1 tsp ghee. add ½ cup almonds, ½ cup cashew, ¼ cup walnuts, 3 tbsp pumkin seeds, 3 tbsp pistachios, and 2 tbsp sunflower seeds. roast on low flame until the nuts turn crunchy. keep aside. in a mixer grinder take 1.5 cup dates. pulse and grind to a smooth paste. in a large kadai heat 1 tsp ghee, add 2 tbsp anjeer, 2 tbsp raisins. roast on low flame until they turn aromatic. add in ground dates paste and cook on medium flame. mash and cook until the dates paste turn glossy. further add roasted nuts, ½ tsp cardamom powder, and mix well. combine until everything is well combined and starts to hold shape. cool slightly, and shape into a small ladoo. or you can roll over poppy seeds and shape them into a cylindrical log. wrap in aluminum foil and refrigerate for 2 hours. finally, cut into thick slices and enjoy dry fruit burfi for a month. Nutrition Calories: 139kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 2mg | Sodium: 2mg | Potassium: 223mg | Fiber: 3g | Sugar: 11g | Vitamin A: 9IU | Vitamin C: 0.4mg | Calcium: 29mg | Iron: 1mg How to make Khajoor Dates Barfi with step by step firstly, in a pan heat 1 tsp ghee. add ½ cup almonds, ½ cup cashew, ¼ cup walnuts, 3 tbsp pumkin seeds, 3 tbsp pistachios, and 2 tbsp sunflower seeds. roast on low flame until the nuts turn crunchy. keep aside. in a mixer grinder take 1.5 cup dates. pulse and grind to a smooth paste. in a large kadai heat 1 tsp ghee, add 2 tbsp anjeer, 2 tbsp raisins. roast on low flame until they turn aromatic. add in ground dates paste and cook on medium flame. mash and cook until the dates paste turn glossy. further add roasted nuts, ½ tsp cardamom powder, and mix well. combine until everything is well combined and starts to hold shape. cool slightly, and shape into or you can roll over poppy seeds and shape them into a cylindrical log. wrap in aluminum foil and refrigerate for 2 hours. finally, cut into thick slices and enjoy dry fruit burfi for a month. Sugar Free Khajoor Dates Barfi notes: firstly, add dry fruits of your choice, and adjust the proportion accordingly. also, roast nuts on low flame for more crunchy bites. additionally, increase the proportion of dates if you like it sweeter. also, do not powder the dry fruits as you won’t enjoy the crunchy bites. finally, dry fruit barfi recipe can be rolled in desiccated cocco carrot rice recipe | carrot pulao recipe | carrot pulav recipeinstant dosa recipe with left over rice | instant cooked rice dosa recipeinstant rava/sooji modak with toothpick - no mould modak | sheera modak | instant rava kesar modak