Achar masala pickles spices

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

BLUE ROUND BUTTON CLICK

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

Yallow mastrd powder benefits

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

Kale Chana Recipe

RAACHI  How to make 

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

Kala Chana Recipe

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

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

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

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

Prep Time10 mins

Cook Time45 mins

Soaking Time6 hrs

Course: curry

Cuisine: north indian

Keyword: Kala Chana Recipe

Servings: 4 Servings

Calories: 213kcal

Ingredients

for soaking & cooking:

1 cup kala chana / black chickpea

water for soaking and cooking

½ tsp salt

for curry:

3 tbsp oil

1 bay leaf

1 inch cinnamon

1 pod black cardamom

1 star anise

4 cloves

2 pod cardamom

1 tsp cumin

2 onion finely chopped

1 tbsp ginger garlic paste

½ tsp raachi turmeric

1 tbsp raachi chilli powder

1 tsp raachi coriander powder

½ tsp raachi cumin powder

½ tsp raachi garam Masala & raachi Chana Masala 

1 tsp raachi a amchur powder 

pinch raachi hing powder 

2 cup tomato puree

¾ tsp salt

3 tbsp coriander chopped

2 chilli

1 tsp ghee

1 tbsp raachi kasuri methi crushed

Instructions

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

soak in enough water for atleast  hours.

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

add ½ tsp salt and 3 cup water.

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

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

saute on low flame until the spices turn aromatic.

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

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

saute on low flame until the spices turn aromatic.

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

saute until the oil separates from the sides.

also, add ½ cup cooked chole and mash smooth.

cook for a minute or until everything is well combined.

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

mix well adjusting the consistency as required.

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

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

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

Nutrition

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

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

soak in enough water for atleast 6 hours.

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

add ½ tsp salt and 3 cup water.

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

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

saute on low flame until the spices turn aromatic.

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

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

saute on low flame until the spices turn aromatic.

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

saute until the oil separates from the sides.

also, add ½ cup cooked chole and mash smooth.

cook for a minute or until everything is well combined.

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

mix well adjusting the consistency as required.

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

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

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

Black Chickpea Curry

notes:

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

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

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

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

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।

RuPay कार्ड के समर्थन में परिवर्तनों के बारे में अधिक जानें

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.

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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.