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#CookWithPrestige I made moong dal hing kachori. I gave it a little twist. Instead of using refined flour, I made it with poha, which is very healthy. And instead of frying it, I made it in prestige Omega Select Plus Appe Pan .which is made in very less oil and is very tasty and healthy too. 

RECIPE CONTEST

THE GREAT CARROT CHALLENGE IS LIVE!

Winter is here, and the markets are painted red! It’s time to take the humble seasonal carrot and turn it into a showstopper. Whether it’s a velvety halwa, a crunchy salad, or a spicy winter curry or soup, a tangy achar or a moist carrot cake—we want to see your Carrot creations!

CONTEST DATES: 23rd Dec – 2nd Jan
HASHTAG: #Carrot
Multiple Entries Allowed!


THE PRIZE: The Winners with the most mouth-watering entries will WIN attractive Prestige Goodies!

Show us your carrot magic on My Kitchen Diaries NOW!

#PrepSnap
Brown Gold Chikoo Cake – A naturally sweet, moist cake made from ripe chikoo, with rich caramel notes and a soft golden crumb in every bite.

#PrepSnap


Recipe name*Black-eyed Peas with Spinach* It is a popular Odia dish made with muga (black-eyed peas) and saga (leafy greens like spinach). 

#PrepSnap
Satvik Suvarna Aloo
(A pure, gently spiced potato sabzi prepared without onion and garlic, celebrating simplicity and nourishment.)

Presenting my Tiranga Tehri Delight
A celebration of flavours and freedom on one plate — saffron-spiced rice on top, a peaceful white layer in the middle, and fresh green herbed rice at the base
Bringing the spirit of the Tiranga to my kitchen with creativity, colour, and love. Because patriotism tastes even better when served delicious!
#Tiranga #MyKitchenDiaries #TricolourDish #PatrioticPlating #IndianFlavours #FoodArt

#Aloo  Potato Tart with Cheesy Spinach Super tasty potato dish. Crispy potato crust with creamy cheesy spinach. So easy to make Here are the ingredients: For Tart Base: Boiled Potatoes - 5 Pasta seasoning - 1/2 tsp Oil/Butter - 2 tsp For filling: Chopped Blanched Spinach - 200 gms Chopped Garlic - 1 tsp Whole Wheat Flour - 1 tsp Milk - 1 cup Cheese slice -1 Pasta Seasoning - 1/2 tsp Black Pepper Powder - 1/2 tsp Salt to taste Oil - 2 tsp For topping: Grated Mozzarella Cheese - 1/4 cup Steps: 1. For crispy tart crust, Mash boiled potato directly in greased tart mould and sprinkle pasta seasoning and apply oil. Airfry or bake at 160°C for 20-25 minutes or until crisp and golden. 2. In a pan heat oil and add garlic and Blanched Spinach. Saute for 2 minutes. Then keep it aside in a pan and roast a tsp of wheat flour then add milk. Mix well and add pasta seasoning, pepper powder and salt into it along with cheese slice. Cook for 2 minutes and tasty cheesy filling is ready. 3. Transfer spinach filling in crispy potato tart. Top with grated Mozzarella Cheese and bake this @180°C for 6-8 minutes. Demould it and enjoy this cheesy potato tart.

#BPIC️Badam Khajoor Barfi Naturally sweet khajoor and dry fruit barfi topped with crunchy almonds — wholesome, refined-sugar-free indulgence.

#Holi26
The Rice Paper Golgappa is a modern, viral, and healthier twist on the traditional Indian street food, Pani Puri and twist on the traditional Holi treat. It utilizes Vietnamese rice paper sheets to create a crispy, gluten-free shell that puffs up instantly when fried or air-fried.

Rice Paper Golgappa
Ingredients:
• 4-5 large rice paper sheets,
• water for soaking,
• oil for spray for air fryer
• 2 boiled potatoes (mashed),
• 1/2 cup boiled chickpeas/black gram,
• 1/2 tsp red chilli powder,
• 1/2 tsp chaat masala,
• salt to taste.
Pani
• 1 cup water,
• 1 sachet jaljeera powder OR mint-coriander paste,
• boondi (optional).
Method:
1. Take two large rice paper sheets and stack them together (stacking ensures a better, thicker crunch).
2. Dip the stacked sheets into a bowl of water for a few seconds until they become soft and pliable.
3. Place the softened sheets on a flat surface and use a small circular cookie cutter or a sharp-edged bowl to cut out small circles.
1. Lightly oil the circles and air-fry at 160-170°C for 5 minutes until crisp.
4. Make a small hole in the center of the crispy rice paper puri, fill with potato-chickpea mixture, dip into spicy Pani, and enjoy immediately.   

#Holi26 Baked Flower Samosa with tasty cheese and aloo stuffing


Here are the ingredients:
For Dough:
Whole Wheat Flour 1 cup
Salt to taste 
Ajwain - 1/2 tsp 
Oil - 3-4 tbsp 
Baking Powder - 1/2 tsp
1/2 boiled beetroot Puree
Water if required 


For stuffing:
2 tbsp Oil
1 tsp Jeera
A pinch of Hing/ Asafoetida
1 green chilli 
1 chopped onion
Green Peas 1/5 cup
1 tsp Jeera Powder 
1 tsp Coriander powder
1 tsp Anardana
1/2 tsp Dry Ginger Powder
1/4 tsp Turmeric Powder
1/2 tsp chilli powder
Salt to taste
1 tbsp Garam masala paste/powder 
5 Boiled Potatoes
Chopped Coriander leaves
1 tbsp dry Mint Powder


Sesame seeds - 2 tbsp
Grated Cheese - 50 gms (approx)
Oil for cooking
Steps:
1. Mix whole Wheat Flour, salt, ajwain,oil and baking Powder well until crumb like texture. Make Puree of 1/2 boiled beetroot and add into the flour mix. Add water if required and Knead a tight dough, cover & let it sit to rest for 10-15 minutes.
2. In a pan heat oil, add Jeera, hing, green chilli and chopped Onions. Saute for a minute then add green peas and cook until peas turns soft. Then add all the dry spices along with Garam masala paste. Mix it well and turn off the flame. Add mashed boiled Potatoes, coriander leaves and dry Mint Powder and mix well. Tasty stuffing is ready.
3. Make small balls of dough like a poori and roll it thin. Then apply sesame seeds on one side of thinly rolled poori and place grated cheese on the other side. Cover it with the other thinly rolled poori and press it well.
4. Cut it into four parts without cutting it from the middle. Then place the potato stuffing ball in middle and join the one part with the opposite direction part. Then join the edges of each petal. Repeat it with the other parts. Samosa is ready. Prepare all in the same way.
5. Drizzle some oil & airfry or bake at 160°C for 20 minutes or until crisp. Enjoy it with ketchup/ apricot chutney or any chutney of your choice.

#wd26
Happy women\'s day to all women 
I get a lot of inspiration from my mother. My mother is a very hardworking woman and also a teacher. When I was studying in the 10th class, my father passed away. Even after that, my mother managed everything very well as a single parent and a teacher. She took great care of us and made sure we were educated properly.
My mother always says that in life we should always do good deeds and be a good human being. She teaches us to always walk on the path of truth because truth is what stays with us forever.
She is also a wonderful cook and makes very delicious food. I learned how to cook well from her. Today, whatever I am, it is because of my mother. Thank you, God, for giving me such a loving and wonderful mother.
She always motivates me to move forward in life and supports me in everything. That is why she is my biggest source of inspiration.

#Holi26
Holi Special Stuffed Dahi Bhalla (Sweet & Tangy Surprise Inside)


Celebrate the festival of colors with this unique Holi Special Stuffed Dahi Bhalla. Soft lentil dumplings are filled with a delicious stuffing of paneer, raisins, cashews and grated paneer. When cut, the bhalla reveals a delightful surprise of honey-coated dry fruits that create a perfect sweet and tangy flavor. Served with chilled yogurt and traditional chutneys, this festive dish is creamy, flavorful and perfect for Holi gatherings.



Time
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Servings
4–5 servings
Cuisine
Indian Festive Cuisine
Ingredients
For Bhalla Batter
1 cup urad dal (soaked 5–6 hours)
Salt to taste
½ tsp cumin seeds
Oil for frying
For Stuffing
½ cup grated paneer
2 tbsp chopped cashews
2 tbsp raisins
2 tbsp honey
1 tbsp finely chopped dry fruits
Pinch of salt
For Serving
2 cups thick chilled yogurt (curd)
2 tbsp tamarind chutney
2 tbsp green chutney
½ tsp roasted cumin powder
Red chili powder (optional)
Black salt
Fresh coriander leaves
Extra chopped dry fruits for garnish
Instructions
Prepare the Batter
Grind soaked urad dal into a smooth fluffy batter. Add salt and cumin seeds and mix well.
Prepare the Stuffing
In a bowl mix grated paneer, cashews, raisins and chopped dry fruits. Add honey and mix gently.
Shape the Bhalla
Take a small portion of batter in your palm, place a little stuffing in the center and cover it with batter to form a round ball.
Fry the Bhallas
Deep fry the stuffed bhallas in medium hot oil until golden and crisp.
Soak in Water
Remove and soak them in warm water for 5 minutes, then gently squeeze excess water.
Prepare the Dahi Bhalla
Place bhallas in a serving dish and pour chilled yogurt over them.
Add Toppings
Drizzle tamarind chutney and green chutney. Sprinkle roasted cumin powder, black salt and chili powder.
Garnish
Top with chopped dry fruits and coriander leaves.
When you cut the bhalla, the honey-coated dry fruits filling comes out, giving a delicious sweet and tangy festive taste.
Nutrition (Approx per serving)
Calories: 210 kcal
Protein: 8 g
Carbohydrates: 24 g
Fat: 9 g
Fiber: 3 g

#wd26
The woman who inspires me the most is my mother-in-law.
Before marriage, I didn’t know much about cooking. It was Mummy ji who patiently taught me everything with so much love and care. She was an amazing cook — whether it was veg or non-veg, every dish she made was full of flavour and warmth.
Slowly, under her guidance, I learnt how to cook for my family. Today, if I can confidently prepare delicious meals, the credit truly goes to her.
She is no longer with us, but every time I step into the kitchen, I remember her teachings and feel her presence. Her recipes, her love, and her lessons will always stay with me.
Thank you, Mummy ji, for inspiring me and teaching me that food made with love is the most special.

The woman who inspires me the most is my mother. Since our childhood, she has always done everything for our family with love and dedication. Along with my father, she faced every ups and downs of life with strength and courage. While managing all the household responsibilities, she also worked from home and contributed to the family income with hard work and determination. She not only took care of all our needs but always made sure we were happy, well-fed, and surrounded by love. She never spoke badly about anyone and taught us kindness, patience, and strong values. She even helped me raise my son and gave both of us beautiful values and endless care. Whatever I am today is because of her teachings and sacrifices. Today, she is not well and facing health challenges, yet she still tries to help everyone with a smile. Her strength, selflessness, and pure heart inspire me every single day. Words are never enough to describe everything she has done for us. She is my biggest inspiration — in and beyond the kitchen.
#wd26 

#Holi26
Crispy Khaja

For Dough:
2 cups flour
1/2 cup Ghee
Water as required
For Paste:
2 tbsp Ghee
2 tbsp flour
For Sugar Syrup:
1 cup Sugar
1/2 cup Water
Few drops Lemon juice

Sugar Syrup: Take the sugar and water in a pan. Bring it to a boil and add the lemon juice. Simmer the syrup for 7-8 minutes till a syrup of 1 string consistency is obtained. For Paste, mix Ghee & All Purpose Flour & make a paste. Take the Flour in a bowl and add the ghee. Rub the ghee well into the flour till you have a mixture of crumbly texture. Add a little water at a time and knead a dough of stiff consistency. Divide the dough into 6 equal sized balls. Roll out each ball into a large thin chappati. Apply paste on 1 Chapati then put another Chapati on it & apply paste on it as well. In the same way join 6 Chapatis together then make a roll. Cut their ends & cut the roll inot 1/2inch thick pieces. Heat  oil in a pan to medium hot. Press the pieces slightly & fry them in the medium hot Oil. Reduce the heat after adding the khaja and fry them till the bubbling is reduced and the khaja is pink in colour. Remove the khaja and cool slightly. Soak the fried Khaja in the lukewarm Sugar Syrup for about 2 minutes and remove.Cool completely till the syrup solidifies over the Khaja. Enjoy 

A plate full of comfort and tradition.  

: *Kalakand Mithai Recipe* Ingredients: - Milk: 2 kg - Sugar: 1 bowl - Tartaric acid (Tartary): 1/2 tsp - Almond flakes: 5-7 - Pistachio flakes: 8-10 - Saffron threads: 8-10 - Cardamom powder: 4-5 Method: 1. Boil 1 kg full-fat milk on gas until it reduces to half. 2. On another gas, boil 1 kg milk and add tartaric acid to make cheese (paneer). Soak the cheese in cold water, then add it to the reduced milk. 3. Add sugar and cook until it reaches a thick consistency. 4. Remove from gas and pour into a greased tray. 5. Let it set, then cut into pieces. 6. Garnish with cardamom, saffron, pistachio, and almond flakes. Enjoy your delicious Kalakand Mithai!

#mk26
Chandi Varak Shahi Kheer 
Creamy, slow-cooked kheer topped with edible silver varak, saffron, and dry fruits — a rich and royal festive indulgence.

#mk26
Kesar Malai Velvet Pudding
Silky saffron-infused malai pudding with a caramelised touch, delivering a smooth and luxurious melt-in-mouth experience.

#mk26
Shahi Coconut Mewa Modak
 Delicate coconut modaks enriched with dry fruits and coated in soft coconut flakes — a traditional festive indulgence.

Craving something sweet but staying healthy? Say hello to the ultimate guilt-free indulgence: Chenna Date Rolls! These melt-in-your-mouth delights combine the creamy richness of fresh Chenna with the natural, fiber-packed sweetness of premium dates. No added sugar, no frying—just pure, wholesome goodness in every bite!
#mk26

#LPC26
𝙋𝙚𝙧𝙞 𝙋𝙚𝙧𝙞 𝙋𝙖𝙣𝙚𝙚𝙧 𝙬𝙞𝙩𝙝 𝙃𝙚𝙧𝙗 𝙍𝙞𝙘𝙚 
Flavor overload in every bite! 
Spicy, buttery Peri Peri Paneer paired with fragrant Herb Rice and a side of colorful sautéed veggies — a wholesome plate that’s as nutritious as it is delicious. 
Soft paneer coated in bold peri-peri flavors, light aromatic herb rice, and perfectly sautéed veggies together create a comforting yet vibrant meal.
Healthy, colorful, and super easy to make — because cooking should always feel joyful and stress-free! 
Who’s ready to dig into this cozy goodness?

#LPC26 
Recipe Nutri-Bun Dosa Burger Bun Dosa Burger A Healthy Fusion Delight . This unique fusion recipe combines the goodness of South Indian dosa and the fun of a burger. A creative twist on the classic burger, this recipe features soft, wholesome dosa buns made with spinach and mint–infused batter for an extra dose of nutrition. The patty is a colorful, protein-rich mix of grated paneer, carrot, capsicum, potato, and fresh coriander, lightly shallow-fried to keep it healthy. Perfect for kids, small parties, or family get-together this fun and nourishing burger is sure to be a hit. Why It’s Great for Kids & Parties Vegetable-packed patties for added nutrition. Fermented dosa batter supports gut health. Spinach & mint add iron, freshness, and color. No deep-frying just light and healthy shallow cooking .A fun, finger-friendly fusion that\'s as tasty as it is wholesome.

#LPC26
Global Glow Health Elixir 
A vibrant, nutrient-packed smoothie celebrating World Health Day — blending fresh fruits, yogurt, and super seeds to nourish your body, boost energy, and support radiant wellness.

#LPC26
World Health Harmony Thali 
A perfectly balanced meal featuring fiber-rich grains, hearty curries, refreshing salad, and cooling ragi buttermilk — supporting complete daily nutrition and gut health.

#LPC26
Payesh  sirf ek mithai nahi, ek gehra emotion hai.


Ghar ki khushboo, parampara ki mithaas aur pyaar ka swaad har chamach mein mehsoos hota hai.


Govindo Bhog chawal aur gud ki natural mithaas se bana yeh Payesh, Bengali virasat ka asli jashn hai.
Har bite mein apnapan, har spoon mein tradition.

#LPC26


Odisha‑style Curd Rice with Sizzling Curry‑Leaf Tadka


Best combination health,taste and  peace

#LPC26


Spicy Summer Sizzle: Raw Jackfruit Pokoda Special

#LPC26
Healthy Glow Dhokla Rounds 
 Light, steamed and oil-light dhokla rounds — a gut-friendly, protein-rich snack supporting balanced and healthy living.

#LPC26
Morning Vitality Chocolate Oats Bowl
A nourishing breakfast bowl of chocolate oats topped with nuts, seeds, kesar, and gond katira — designed to boost energy, support digestion, and promote overall wellness.

*SUMMER SIPS CHALLENGE*
our Family most refreshing summer  Drink  #SS26


\"\" Baklava Pistachio Lassi \"\" 

#LPC26
Balanced Bite Veg Grill 
 A wholesome grilled sandwich loaded with potato, fresh veggies, green chutney, and a hint of creamy sauce — offering a satisfying balance of taste and nutrition.

Dear Team, a heartfelt thank you so much for selecting me as the winner of the Navratri Special – Comment & Win giveaway on @mykitchendiaries.official
Soni Komal
I am truly happy to have won this beautiful  Pan
This amazing giveaway has doubled my happiness
Once again, thank you so much from the bottom of my heart
      

#LPC26
Steamed Nourish Rava Idli Platter
Soft, steamed rava idlis served with coconut chutney and wholesome sambhar — a balanced, gut-friendly meal supporting digestion and daily wellness.

My summer Rest 𝗪𝗮𝘁𝗲𝗿𝗺𝗲𝗹𝗼𝗻 𝗝𝘂𝗶𝗰𝘆 𝗳𝗹𝗮𝘃𝗼𝘂𝗿 ‧₊ ̊✩ ₊ ̊⊹♡ #SummerSipsChallenge #MyKitchenDiaries #FoodContest #SummerDrinks #ContestAlert @mykitchendiaries.official

#SS26
Citrus Carrot Glow Squash
A vibrant blend of orange and carrot packed with natural sweetness and vitamin-rich goodness — a refreshing drink to boost glow and immunity.

#SS26
Millet Glow Energy Smoothie
Creamy smoothie made with foxtail millet, oats, banana, and yogurt — designed for long-lasting energy and balanced nutrition.

#SS26
Berry Banana Nourish 
A creamy blend of strawberry, banana, Greek yogurt, nuts, and almond milk — a refreshing, nutrient-rich shake for natural energy and glow.

#SS26
Green Detox Refresher
A refreshing blend of spinach, apple, mint, and ginger with water — a light detox drink that boosts digestion, hydration, and natural freshness.

#SS26
Homemade Mango Drink.. Mango Frooti

#SS26
Rose  faluda with ice cream  .

#LP26
Satvik Lunch Special
आज का मेरा सादा, प्योर और दिल को सुकून देने वाला लंच
Roti | Aloo Parval ki Sabji (No Onion, No Tomato, No Garlic) | Besan ki Chakki | Buttermilk | Gunda Keri ka Achaar
Main Dish: Aloo Parval ki Sabji (Satvik Style)
Ingredients:
2 medium potatoes (aloo), peeled & chopped
250g parval (pointed gourd), sliced
2 tbsp oil 
1 tsp cumin seeds (jeera)
1 pinch hing
1/2 tsp turmeric powder
1 tsp red chili powder 
1 tsp coriander powder
1/2 tsp dry mango powder (amchur)
Salt to taste
 Method (Step-by-Step):
Pan me oil garam karein, jeera aur hing daalein.
Aloo aur parval add karke achhe se mix karein.
Haldi, mirch, dhaniya powder aur namak daal kar coat karein.
Dhakkan laga kar medium flame par pakaye , beech-beech me chalate rahein.
Soft hone par amchur daal kar mix karein.
Hara dhaniya se garnish karke serve karein.
Sweet Dish: Besan ki Chakki (Perfect Homemade Mithai)
Ingredients:
1 cup besan (gram flour)
1/2 cup ghee
3/4 cup powdered sugar (chini)
1/4 tsp elaichi powder
2 tbsp chopped dry fruits (badam, kaju, pista) (optional)
Method (Step-by-Step):
Kadhai me ghee garam karein aur besan daal kar slow flame par bhune.
Lagatar chalate hue besan ko golden aur aromatic hone tak roast karein (lumps na bane).
Gas band karein aur thoda thanda hone dein.
Ab powdered sugar aur elaichi powder daal kar achhe se mix karein.
Greased plate me mixture spread karein aur upar se dry fruits daalein.
Thoda set hone par square pieces (chakki) me cut karein.
Roti
Soft aur garma-garam gehu ki phulka roti 
Buttermilk (Chaas)
Dahi + paani + namak + bhuna jeera powder + fresh coriander = refreshing summer drink 
Gunda Keri ka Achaar
Khatta-meetha, spicy achaar jo poore meal ka taste aur badhaa deta hai 
Satvik, simple aur balanced – ghar ka swaad, mithaas aur pyaar ek hi thali me!

I received this beautiful gift.Thankyou so much team My Kitchen Diaries  

#27-4-16
#LP26
#Sttufed Tamatar


Ingidents
1_8-10 Hard tamatar
2.tamatar puri
3.ghee
4.Oil
5.salt,turmaric,led chilli pow,coroanderpow 
6.cream
7.gratted panner
 7 Dhaniya patti .


Method
1 Tamatar ko wash kareke andar se sccob kar le.
2 sccup kare material mai or tamatar mila kar gingar Hari mirch dalkar grind kareke puri bana le.
3 Tamatoes ko kush min.steamed kar le
4 .chilka utar de dhere se safai se.
5.faneer grate karele usmai salt,chilli flax dalkar aik stuffing bana le
Sba t.amatoes mai ye stuffing bhare or tamatar ki gravy mai fry kar de
6.upper sr fress ghar ki creAm dale or dhaniya patte se garnish kare

#LP26 Soya Keema Kofta Biryani
 Ingredients list: 
 1 Sliced Onion 
For Rice: Biryani Rice - 1&1/2 cup (soaked for 20 minutes) Whole Spices (Bay Leaves, Cloves, Green & Black Cardamom, Black Pepper corns, Cinnamon sticks) Oil 1 tsp Salt 1 tsp
 For Kofta:  Soya Chunks - 1&1/2 cup Boiled Potatoes 3 Chopped Green Garlic 1/2 cup Handful of Chopped Coriander Leaves 1 tsp Chaat Masala 1/2 tspRed chilli powder 1/2 tsp Coriander powder 1/2 tsp Jeera Powder 1 tsp Cumin Seeds A pinch of Hing Salt to taste 1 tsp Kasoori Methi Oil for frying 2 tbsp Oil 2 tbsp Desi Ghee Whole Spices (Bay Leaves,Star Anise, Mace) 1/2 tsp Jeera 1/4 tsp Hing/Asafoetida Green Chilli 1-2 1 chopped onion (Big) Ginger Garlic Paste 2 tsp 1 cup Diced Bell Peppers (Red, Yellow, Green) 2 Tomatoes sliced Curd 1/2 cup Biryani Masala 2 tsp 1/2 tsp of Kashmiri Mirch Salt to taste Few Mint Leaves Handful of Coriander leaves 1 tsp of Kasoori Methi Handful of Almonds Handful of Raisins Lemon Slices 1 tbsp Kewra Water Saffron Milk 1/2cup Green Food Colour Orange Food Colour 
 Steps: 1. Put sliced Onions in Airfryer basket and spray some oil and airfry for 8-10 minutes at 160°C and prepare crispy brown onions.
 2. Boil  Soya Chunks for 3-4 minutes or until soften. Then squeeze well and grind them. In a bowl, mix soya keema, boiled potatoes, green garlic, coriander leaves, chaat masala, red chilli powder, coriander powder, Jeera Powder, Jeera, hing, salt and kasoori Methi. Shape the kofta and put them in Airfryer. Grease some oil and airfry them at 200°C for 10-12 minutes or until brown and crisp.
 3. Heat water with bay leaves, cloves, crushed green and black cardamom, black peppercorns, cinnamon stick, tsp of oil and salt. Then add soaked Biryani Rice and cook rice until 70% 
4. In a handi, heat oil and ghee. Add bay leaves, mace, star anise, cumin, hing. Let them crackle. Then add green chilli and chopped Onions. Cook until onion brown then add Ginger Garlic Paste. After that add diced bell peppers along with tomatoes. Saute for 2 minutes then add fresh curd. Add biryani Masala, kashmiri Mirch and salt. Mix well. Then add fresh mint leaves, coriander leaves, Kasoori Methi and brown onions. Add 80% kofta in gravy and mix well.
 5. Layer the 70% cooked rice. Then top it with almonds, raisins, brown onions, mint leaves, coriander leaves, rest of the kofta, lemon slice. Also drizzle kewra water, saffron Milk and food colors. Seal it with foil paper and cover with lid for dum. Place the handi on tawa and cook for 10-12 minutes on slow heat. 
6. Tasty soya keema kofta biryani is ready to enjoy. 

Oats Cookies, Ragi Banana Bread And Apple Sauce 
#BP26
Oats Cookies 
Ingredients 
2 riped banana 
2 tbsp flavorless oil
2 tbsp brown sugar 
1 tsp cinnamon powder 
2 cups rolled oats slightly roasted 
1/4 cup pumpkin seeds 
1/4 cup sunflower seeds 
1/4 cup chopped almonds 
1/4 cup chopped cranberries 
1/4 cup broken walnuts 
50g chocolate nibbles or dark chocolate
Method 
In a baking tray line parchment paper and keep aside. 
In a bowl mash ripped bananas with fork.
Add oil, brown sugar and cinnamon powder mix well. 
Now its time to add seeds, almonds, cranberries and walnuts again mix.
And add chopped dark chocolate or chocolate nibbles and roasted oats now mix it with hand and make small size balls and press with plam and prepare cookies, set them on prepare baking tray.
Now bake @160 for 18 minutes. When done take out from oven and cool down and store in an airtight container.
Ragi Banana Bread 
Ingredients 
1 medium Banana 
45g Ragi 
45g Whole wheat atta 
2tbsp Almond flour 
1 tsp Baking powder  
2 tbsp Cocoa powder 
Milk as needed for batter consistency
1/2 tsp Vanilla essence
Method 
Line parchment paper in rectangle shape baking container 
Now in a bowl mash Banana.
In another bowl mix all dry ingredients 
Then mix dry ingredients in mash Banana and add vanilla essence mix it and add milk as needed for batter consistency also add chopped almonds and walnuts mix well. And pour mixture into line baking container. 
Bake in preheated oven for 25 minutes @180° C or until done.
Apple Sauce 
Ingredients 
1 Apple (peeled & chopped)
2-3 tbsp brown sugar 
2-3 tbsp water 
1 stick cinnamon stick or 1tsp cinnamon powder
Method 
In a saucepan add chopped apple, brown sugar, water and cinnamon stick. 
Now cook until apple become soft. 
Then cool down and grind it to a paste, apple sauce is ready.

#MD26
#PineappleCake_Meri mummy ko khane ki new new aitems banane ka bahut shook.tha.mai  unmarried  the tab aik 1989 mai maini aik Cake Class kari thee.or ye Cake Shikha tha.mummy ne mujhe electric baking Oven  lakar diya uss mai mai cake or Nankatai banati thee.1990 mai Shadi ho gai.fhir mai jab bhi Mayke jati mummy mujh se ye Cake banvati or bahut khush hoti.I Miss  you Maa


Ingridents_
1.Curd-               160 gm
2.Sugar.              150 gm
3.Maida.      ..     140 gm
4.Baking pow.     1 tea sp
5.Baking soda.    1/2 tea sp.
6.Yellow Colour.   1 chipti
7.Pineappel ass.    4_5drops
8.Tutifuti.                 1 tabel sp.


Method__ cooker Cake
1.Curd or sugar ko mix kare,uss mai baking pow.or baking soda dalkar 10 min
Ke liye rise hone rakh de.
2.Maida ko acchi tarah 1-2 baar chan le iss se uss mai air aa jati hai uss se Cake accha fulta hai.
3.Prestige ka bada 5 liter Cooker weight or ring remove kareke garam hone rakh de.
Cake ke better mai yellow colour,Tution futii or Pineapple 🍍 Assence dale or oil se grade kare maida coted Cake ke mold mai  pour kar de.
Preheated Cooker mai sim gas per 30 min. Bake kar le.
Thanda hone per cut kare.
Is Cake ka result bahut best hai meri yaha or meri friends jo bhi khati hai divani ho jati hai cake ki         

#PD26
#16-5-26
#TanngyGreendip--withTofu VegitabelBites


Tangy Green 💚 Dip with Tofu Vegetable Chilla adds a fresh and healthy twist to the meal. The spicy and tangy flavors of the green dip perfectly complement the soft tofu and crispy vegetable chilla. Rich in protein, vitamins, and taste, this combination makes a nutritious and delicious breakfast or snack option.

#PD26
Homemade Keri Chana Dal Pickle Recipe Ingredients 2 cups raw mango (keri) pieces ½ cup soaked chana dal 100 g fennel seeds 50 g fenugreek seeds 50 g mustard seeds 1 tbsp cumin seeds 1 tbsp nigella seeds (kalonji) 2 tbsp turmeric powder 2 tbsp red chili powder 2 tbsp dry mango powder 1 tbsp asafoetida (hing) Salt as per taste 2–3 tbsp mustard oil Method Lightly roast fennel, fenugreek, mustard, cumin, and kalonji for 1–2 minutes and coarsely grind them. Mix turmeric, red chilli powder, hing, salt, and amchur powder into the spice mix. In a large bowl, combine raw mango pieces and soaked chana dal with the prepared achar masala. Add mustard oil and mix everything well so the masala coats every piece perfectly. Store in a clean airtight jar and let it rest for 2–3 days for the flavors to blend beautifully. Your delicious homemade Keri Chana Dal Achar is ready to enjoy! Because my homemade Keri Chana Dal Achar is more than just a pickle — it adds tradition, flavor, and happiness to every meal Its spicy, tangy, and crunchy taste instantly makes even simple food like dal-rice, khichdi, or parathas feel extra special The homemade achar masala gives it an authentic flavor that reminds me of summer family moments and recipes passed down through generations It’s always a must-have in my kitchen because one spoon of this achar can brighten up the entire meal with its delicious taste and aroma 

#PD26
Homemade Keri Chana Dal Pickle Recipe Ingredients 2 cups raw mango (keri) pieces ½ cup soaked chana dal 100 g fennel seeds 50 g fenugreek seeds 50 g mustard seeds 1 tbsp cumin seeds 1 tbsp nigella seeds (kalonji) 2 tbsp turmeric powder 2 tbsp red chili powder 2 tbsp dry mango powder 1 tbsp asafoetida (hing) Salt as per taste 2–3 tbsp mustard oil Method Lightly roast fennel, fenugreek, mustard, cumin, and kalonji for 1–2 minutes and coarsely grind them. Mix turmeric, red chilli powder, hing, salt, and amchur powder into the spice mix. In a large bowl, combine raw mango pieces and soaked chana dal with the prepared achar masala. Add mustard oil and mix everything well so the masala coats every piece perfectly. Store in a clean airtight jar and let it rest for 2–3 days for the flavors to blend beautifully. Your delicious homemade Keri Chana Dal Achar is ready to enjoy! Because my homemade Keri Chana Dal Achar is more than just a pickle — it adds tradition, flavor, and happiness to every meal Its spicy, tangy, and crunchy taste instantly makes even simple food like dal-rice, khichdi, or parathas feel extra special The homemade achar masala gives it an authentic flavor that reminds me of summer family moments and recipes passed down through generations It’s always a must-have in my kitchen because one spoon of this achar can brighten up the entire meal with its delicious taste and aroma