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Hashtag: #Dal
407 posts found for your hashtag #Dal
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As I’m Muslim I don’t know what Sadhya is. So, I really wanted to try it and had this Amazing Sadhya at One of a restaurant in Hyderabad Onam special Sadhya. Which has Rice, papad, rasam, curd, Thoran, payasam, pickle, salt, dal, beetroot and carrots Talimpu and much more. It was an amazing experience and one day I’ll try authentic Sadhya in Kerala in future for sure. #KitchenDiaries #Onam2025
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PARUPPU PAYASAM ( Moong dal Payasam ) Payasam is other name for kheer in Southern part of India. The main difference between kheer and payasam. Is that payasam is thinner in consistency and prepared with jaggery. Though sugar also used in many payasam. Paruppu, means moong dal, this payasam is one of the popular variety of payasam in South India especially in Kerala and Tamilnadu. Using dal makes this payasam more healthier. Payasam is one of the main dish in Onam Sadhya. #KitchenDiaries #Onam2025
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Masala chana dal Vada with Tomato ketchup #Kitchendiaries #Onam2025
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VEN PONGAL Ven Pongal is traditional delicacy from South Indian Cuisine. It is prepared from rice and split yellow bean (mung dal)and tempered with ghee, cumin, curry leaves, ginger, cashew nuts etc. The word \'ven\' means white in Tamil and \'pongal\' is popular lentil dish. Ven pongal is one of the foods made during 4 day long pongal festival. Pongal is a South Indian verson of Gujarati Khicdi or Bengali Khichuri so on and so forth. Pongal or khichdi is very simple, satisfying and comfort food. Pongal is offered to the God as naivedhyam in South Indian homes as well as in temples during regular pooja, festivals and auspicious days. Apart from beingva popular naivedhyam and festive dish, pongal is one of the popular breakfast too and served with coconut chutney. Though it is consumed as lunch or dinner paired with sambar or pongal gotsu,papad, pickles etc. Pongal is a choice of many South Indians as it is easy to prepare and light on stomach. #KitchenDiaries #Onam2025
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We all have that one dish that wraps us in warmth when we need it most. Whether it’s the soothing simplicity of dal-chawal, the crispy joy of samosas with steaming chai on a rainy day, or the decadent comfort of a gooey chocolate cake, food is more than flavor — it’s nostalgia, happiness, and a bit of magic on your plate. Now it’s your turn! Which dish is your ultimate mood-lifter? Is it a treasured family recipe, a street-side favorite, or a sweet treat that makes everything better? Share your happy plate moment below — we can’t wait to hear what brings you comfort!
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Before Insta hacks and YouTube recipes took over, we had our own OG kitchen influencers. For some of us, it was Tarla Dalal’s books with pages full of masala stains, for others it was handwritten recipe diaries, or that one neighbor who always shared a secret tip over chai. That was our kitchen Google! Today, reels and shorts make cooking look fancy and quick—but the real joy of learning came from those legends who taught us patience, flavors, and love for food. Now we want to know—who or what was your first recipe source? Was it a cookbook, a family member, or YouTube?
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It is the weekend!! 🎉
Time to relax, slow down and spend quality time with your loved ones at ease 🙂
So cut down on your kitchen time and cook up some quick, hassle-free delicious pressure cooker treats for your family! 🍽️
What jhatpat and tasty meals do you cook in your pressure cooker, apart from those regular dals and sabzis? Share your super COOKER recipe ideas in the comments below 👇 -
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POCKET CHICKEN
bread ko bel kar kisi bade mu k glass ya dhakkan se cut krle..ab bread ko ek k upar ek rakh kr yani do rbound ko ande me dalkr aur bread crump me dalkr deep fry krle ....fir usko beech me se kat kr khole pocket ki tarha ban jaega....fir usme feelings bhare...
FILLING:-
chicken ko haldi aur salt dalkr boil krke shred krle.....carrot\'capsicum\' cabbage ko barik cut kr pen me dale thoda oil aur butter dale usme salt b.p pwd\', chilli pst dalkr achhe se paka le ab gas bnd krke thanda hone rakhe aur uske bad mayo aur ckn mix krke pocket me bhar le ......tasty pocket chicken s ready....
#ChildrensDayTreats
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#Snack
No bread sandwich Grind the soaked moong dal, then add spinach, grated carrot, finely chopped onion, ginger and chilli to the dal and mix it well. Add spices to it and mix it well. Add some baking powder and make it in a grilled sandwich maker.Enjoy with chutney or ketchup and one cup of tea.
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#Snack
Moongdal gota
Moongdal gota is a popular Gujarati snack that\'s crispy, spicy, and delicious.
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#Snack
Chakli....a crispy snacks for your teatime and snack box made with rice and moong dal
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#Snack
A protein rich urad dal vada with cabbage paired with sambar and chutney or it can be had with tea/coffee.
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Recipe name: daal wada
Post no:3
#Snack
This dal vada is made using different dals so it is very healthy as well as tasty and is the best option for afternoon snack with tea.
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#RECIPECONTEST
Get Ready to Curry On! Our Delightful Desi Curries Contest is Here!
Do you make the most mind-blowing Mutton Rogan Josh? Does your Palak Paneer give restaurant-style vibes? Does your Dal Tadka & Chole Masala give a stiff competition to the local dhaba ? If your secret spice blend turns simple ingredients into magic, we want to see it!
Share your best, most authentic, and ANY delicious Desi Curry recipe with the Kitchen Diaries community here! P.S. - You can post as many entries as you like!!
Contest Dates- 25th November -5th December
Hashtag- Don’t forget to add the hashtag #Curries in the description!
Prizes- The Top 3 lucky entries will WIN Attractive Prestige Voucher Codes!!
Show us the warmth, the flavour, and the heart of your kitchen with your delightful desi curry recipes! Time to get cooking!
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#Snack
Dal pakwan
Crunchy pakwan, hearty dal – the ultimate comfort combo.From the street stall to your plate: Dal Pakwan, where spice meets crunch.Golden fried goodness topped with creamy dal – pure happiness in every bite. Taste the tradition: crispy pakwan hugging a flavorful dal hug.
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#Snack
Moong dal Chilla
Moong dal chilla are savory Snacks Pancakes made with soaked and ground split mung lentil batter. It is spiced with cumin, fresh ginger and green chilli.
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Sambar Bada
#Snack
A fun South‑Indian street snack where crispy urad‑dal vadas are dunked into tangy, spicy sambar.
The light, fluffy vada pairs perfectly with the tamarind‑y, flavorful broth, and a sprinkle of cilantro‑mint chutney or crunchy sev adds extra texture. It’s a hit any time of day—whether as a snack, tea‑time treat, or a quick bite on the go, loved from Delhi to Kerala.
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High Protein green moong Chilla With StuffedPaneer
#Snack
A delicious appetizer for the parties, paneer is rich in proteins and vitamins making it a healthy snack or meal for both adults and kids.breakfast or pack it in kids lunch box.The cheela\'s are made with green moong dal chilla and filled with cottage cheese/paneer is rich in proteins and vitamins making it a healthy snack or meal for both adults and kids.It can also be served with evening tea.
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#CookWithPrestige
This isa one pot dish...chanadal kootu prepared in pressure cooker that goes well with sambar and rice.
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#CookWithPrestige
#dal in this thali is cooked inPrestige Pressure Cooker( along with aloo bhindi and salad)
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#cookwithprestige
#Moonddalidli
Moong dal idli used by prestige idli cooker
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#cookwithprestige
#Ragiricewithmethidal
Ragi rice and methi dal used by prestige cooker
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#CookWithPrestige
Urad dal stuffed Modaks steamed on a stand in a 5L prestige pressure cooker
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#CookWithPrestige
#Healthy_Nutritious_Dal_Soup
Healthy and Nutritious Dal Soup prepared in Prestige Pan.
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#CookWithPrestige
I made a healthy pizza bite with paneer , corn,olive ,chesse veggies and Italian harbs and with moong dal batter and made in the Prestige Omega Select Plus Appe Pan.
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#CookWithPrestige Creamy Dal Makhani cooked in prestige cooker and prestige kadai..
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#CookWithPrestige
Mah Chole dal tadka
Mah Chole dal tadka pressure cooked in Prestige Anodised Pressure cooker and given tadka in Prestige Omega Non stick Karahi.
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#CookWithPrestige Arhar dal tadka Arhar dal tadka prepared in Prestige Anodised Pressure Cooker on Prestige gas stove.
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#CookWithPrestige
Makhani dal
Makhani dal prepared in Prestige Anodised Pressure Cooker on Prestige gas stove.
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#cookwithprestige
Used prestige pressurecooker
Sweet Pongal is prepared with rice,dal and jaggerypowder in prestige pressurecooker.
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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.
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#CookWithPrestige
Moong dal veggies cheela
Used prestige tawa in making cheela
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#CookWithPrestige
Whole Masoor Dal Healthy and Tasty made in Prestige Cooker
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#cookwithprestige
I used prestige pressure cooker for this healthy daliya vegetable khichdi
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#cookwithprestige
Dal dumpling with kadhi and white rice made using Prestige cooker and mixer.
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#CookWithPrestige
Idali, Chutney & Sambar made Using a Prestige Pressure Cooker, Prestige Steamer & Prestige & Mixer Grinder.
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#cookwithprestige
Dal Muradabadi
Cook in prestige pressure cooker
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#CookWithPrestige
A simple thali with rotis cooked on prestige tawa aloo matar ki subzi and dal in a 2l pressure cooker
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#CookWithPrestige
Cooked dal potatoes in prestige pressure cooker and rotis on prestige tawa
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#CookWithPrestige
Dahi Bhalla made from urad dal and cooked in prestige kadhai
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#CookWithPrestige
Chana dal Paratha
Prepared with wheat flour and chana dal on Prestige Tawa. Chana dal is boiled in Prestige pressure cooker.
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#CookWithPrestige
Made with Prestige mixer grinder.
Stuffed Red chili pickle
Gujarati Red Chilli Pickle is full of taste and spicy.Red Chilli Pickle enhances the taste of lunch or dinner.enjoyed with recipes like Palak Poori, Aloo Paratha, Moong Dal Kachori, Besan Kachori and Matar Kachori.pickle which is stuffed with spices. This is hot, spicy and yummy pickle.😋
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#cookwithprestige
Tridal Veg Nourish Soup
A wholesome blend of moong, masoor and tuar dal simmered with crunchy capsicum, sweet
corn and carrots—light, protein-rich and deeply
nourishing.
I used Prestige Pressure Cooker
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The Vibe Check ✅
🟡 Team Mung Dal 🟠 Team Gajar
The golden, nutty crunch of Moong Dal Halwa vs. the classic, ruby-red comfort of Gajar Ka Halwa. One requires patience and a strong stirring arm; the other is the undisputed king of every shaadi season.
You can only pick one to warm your soul tonight. Which side are you on?
Drop your vote in the comments! 👇
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Stuffed masala chillies
#PrepSnap
Green chillies stuffed with spicy filling. These chillies can be served with hot dal rice or with phulkas.
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Moong Dal Khichdi With Cauliflower and potato
#PrepSnap
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#PrepSnap
Makhana,til,gud,ghee
Ghee me makhana koroast kiya ,gud ko melt kiya pani me gud ko dal kr check Kiya to tud jaye tab usmebhuna makhana, white til, black til,saunf ko add kiya or bna liya winter special til gud makhana
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#PrepSnap
Puranpoli
Puranpoli is a famous dish of Maharashtra. Whenever there is a big festival in Maharashtra, Puranpoli is given first priority. Chana dal, jaggery, cardamom, and nutmeg are used to make puran
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The Sankranti Challenge...
Warm & Earthy Sankranti Recipes...
➡️Gujarati Undhiyu ! 🪁 😍
~ A popular dish eaten during Makar Sankranti in Gujarat ✨️ Also called Lilu Undhiyu/Surti Undhiyu 🥗
SAVE IT TO TRY SOON 👩🍳
Ingredients: Soak surti papdi & tuvar (pigeon peas 🫛) in hot water along with 1/2 tsp baking soda for 1 hour.
🥬 Methi Muthiya: 2/3 cup wheat flour 1/2 cup besan 1/2 cup chopped fenugreek leaves / methi 1 tsp salt 1/2 tsp hing / asafoetida 1 tsp red chilli powder 1.5 tsp cumin-coriander powder 1/2 tsp turmeric powder 1 tbsp sugar 1 tsp garam masala 2 tbsp crushed ginger-garlic-green chilli 1.5 tbsp oil 1/2 tsp baking soda (optional) 2 tbsp lemon juice 4 tbsp water (as required until everything comes together) Make small round muthiyas & deep fry these on medium heat until golden brown.
👉 Deep Fry Starchy Veggies – 1 Sweet potato 🍠 2 Potatoes 1 Purple yam / ratalu / kand
👉 Green Masala – 3 tbsp peanuts 2 tbsp sesame seeds 1.5 tbsp sugar 3 tbsp fresh or desiccated coconut 🥥 Blend the above ingredients into a coarse powder. 200 g fresh coriander leaves 🌿 100 g fresh green garlic Blend these while pulsing only for 2 times so that it’s coarsely chopped (Alternatively, you can also manually finely chop these) 2 tsp salt 2 tsp cumin-coriander powder 1/2 tsp hing / asafoetida 1/2 tsp turmeric powder 2 tbsp crushed ginger-garlic-green chilli 2 tbsp lemon juice 1 tsp garam masala Mix everything well.
👉 Yesss, Garnish it with Coconut, Pomegranate & Rose petals 😉 Serve Undhiyu Garma Garam with Puri or Roti. *******************
Stay tuned IG : @platedwithkhyaati
Do Like, Save & Share ❤️ 📍Gondal, Gujarat #SurtiUndhiyu #WinterSpecial #GreenUndhiyu #UttrayanSpecial #IndianFestivals platedwithkhyaati
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#SLC
Sakkarai Pongal : Ingredients: Yellow Moong dal 1/2 cup Rice 1 cup Jaggery 3/4 cup Desi ghee 3-4 tbsp Handful of Cashews Handful of Raisins Cloves 1-2 Crushed Cardamom 2 1. Roast yellow moong dal until aromatic. Do not change its color. 2. Rinse roasted dal and rice and then pressure cook it with 4 cups of water until cooked well (khichdi like). 3. Roast cashew & raisins in Desi ghee. 4. Then add jaggery with 1/4 cup of water and make syrup. Strain the syrup and add into cooked rice dal mix. 5. Heat 2 tbsp of ghee and put cloves in it. Add rice dal jaggery mix and mix well. Cook for 1-2 minutes then add roasted Dry fruits and crushed Cardamom and mix well. 6. Garnish with roasted cashew and raisins & Serve hot.
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#SLC
Sweet (Sakkara) Pongal
To mske Sakkara Pongal
Raw Rice -1 cup
Water-2 1/2 lt
Moong dal-1/2 cup
Jaggery-500gms
Cashew nuts
Raisins
Ghee-1/2 cup
Cardamom powder-1 tsp
Method
Take a raw rice and wash it with water .soak the rice for a few minutes.
Take water in a pan and add moong dal to it.
Mix it well and cook for 20 mins.
Then add in the soaked raw rice and water.
Cook the rice and dal completely. Add ghee mix and keep it aside.
Take ghee in a pan ,add cashewnuts,raisins .
Add cardamom powder mix and keep it aside.
Take jaggery and water in a pan.
Let the jaggery completely dissolve and then add the roasted nuts.
Mix it well and cook for about a minute.
Transfer the jaggery mixture into the cooked rice and add ghee.Mix it all well and cook for a few seconds.
Turn off the stove.
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#Tiranga
This is a delicious and nutritious dosa from Andhra Pradesh made with green gram lentils, called Pesarattu dosa. It\'s quite different from other dosas made in South India, as it doesn\'t require fermentation. It\'s served with chutney. I\'ve presented this dosa in a tricolor style, with a white chutney made from fresh coconut and chana dal, and an orange chutney made from tomatoes.
Tricolour moongdal dosa platter
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Healthy Dhokla
#Tiranga
\"Healthy, Vibrant, and Full of Patriotic Flavor!\"
Celebrate the spirit of India with this vibrant and Healthy Dal Dhokla! Layers of fluffy semolina, and moong dal dhokla come together to create a visually stunning and nutritious treat. Perfect for any festive occasion, this dish combines wholesome ingredients with traditional flavors, topped with a flavorful tadka of mustard and sesame seeds.\"
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#Tiranga
Tricolor meal in a plate full of nutrients vitamins and minerals, a complete meal.
Having Dal fry,jeera rice, bhindi,Roti and salad.
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Healthy Tricolor Dhokla
#Tiranga
Spinach, Masoor Dal and Oats Dhokla delicious snack, loved by all gluten free people
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Protein-Packed Meals Under 15 Minutes: Moong Dal Khichdi with Palak
Some days call for simple, comforting meals that are quick to prepare and still nutritionally balanced. This Moong Dal Khichdi with Palak is a fast, high-protein option that comes together in under 15 minutes.
Why you’ll love this recipe
Made with moong dal and rice for a wholesome, comforting base
Boosted with soya chunks for an extra protein punch
Cooked with minimal oil in a Prestige Ceraglide pan for effortless, non-stick cooking
This is comfort food that fits into a busy routine—warm, filling and protein-packed without complicated prep.
Want More High-Protein Meal Ideas?
Join our LIVE Protein-Packed Meals Workshop and learn how to plan quick, practical, high-protein meals for everyday life.
📅 28 Feb | ⏰ 3 PM
👉 Register here for the workshop and secure your spot here : https://forms.gle/DecrXSxKpSzPKa1R6 -
#BPIC
Besan ki Kadboli is a traditional, crispy, and savory Maharashtrian fried snack, often made during Diwali. It is shaped like a twisted ring, created from a blend of chickpea flour (besan), rice flour, and urad dal flour, seasoned with chili powder, ajwain, and cumin, then deep-fried until golden.
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Baati with chutney
#BPIC
Baati: Combine wheat flour, semolina, salt, baking powder, ajwain, and ghee/olive oil. Mix this evenly. Now, with the help of water start making a firm dough and use water as required. Make sure that the dough is firm, and not like a soft chapati dough. When done, cover it and let it rest for 15-20 minutes. Preheat the tandoor.make a masala for stuffing. Take boiled potatoes mash it .now heat a pan add 1tspnoil jira n hing. Saute it and add potatoesin it. Add salt red chili garammasala,Amchurpowder, dhaniya powder, saunf crushed, and green chilli. Mix it n cook for a while. Add coriander leaves. knead the dough well for 3-4 minutes. Divide the dough in 10-12 equal parts and shape them into balls .filling all the balls with stuffing In each ball, make a small indentation in the center with your thumb and keep them aside. When done, arrange all the baatis in tandoor and cook till turns brownishfrom all over..it usually take 15-20 minutes in total in tandoor ,Once it’s done, you will see cracks, you\'ll know you have perfect baatis. When done, take the baatis out. Press them gently with your fingers to help them crack a little. This will allow the baatis to absorb ghee when they are dipped and make them moist. Now, in a separate bowl, take 2 tbsp (or more) of ghee, dip or roll each baati in it, and serve with chutney or dal if you like.
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#BPIC
Bedmi Poori is a popular Delhi & UP breakfast dish consisting of deep-fried, crispy, and spiced puffed bread with a mixture of soaked urad dal and spices.
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#BPIC
Besan Churma is a traditional, royal Rajasthani sweet delicacy made from roasted or fried gram flour (besan) dough balls that are crushed into a coarse, powdery, and aromatic texture.It is famously served as a,,hot\" accompaniment to Dal Baati or enjoyed on its own during festivals and special occasions.
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Bathua Puri 😋😋
#BPIC
** Healthy And Delicious Bathua Moongdal Puri With Aloo Matar Ki Sabji.**
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#Holi26
Motichur Laddu
Hey, Try this Motichur Laddu recipe, It is super easy and delicious.
Ingredients:
½ cup overnight soaked Chana Dal
½ cup Sugar
5 tbsp Water
Orange food colour
2 tbsp Ghee Magaj seeds
Cardamom Powder
Pista
Recipe:
1) Blend soaked Chana Dal coarse without adding water. Then cook coarse chana dal in the cooker until 2 whistles.
2) Fry this cooked mixture in ghee for 7-8 min and keep a side.
3) In a pan add sugar and water. Mix well and bring the mixture to boil until 2 thread consistency syrup. Add food colour, magaj seeds and cardamom powder; mix it.
4) In this syrup add fried dal and give a good mix. Keep this mixture aside for 1 hour. 5) Roll laddu from a mixture of the size and garnish it with pista.
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#Holi26
DhoklaChaat
Holi special Dhokla Chaat: “Holi ke rang Dhokla ke sang” steamed and healthy fibre protein rich dhoklas as a party snacks perfect for this holi.
Cooking Time: 40 min.
Serving: 3-4
Ingredients:
Dhokla Batter: 1.5 cups short grain rice or Surati Kolam rice
1/2 cup urad dal
1/2 cup thick poha wash and soaked
1 tsp fenugreek seeds
Salt to taste 1 tbsp ginger paste
1 tbsp green chilly
**Soaked rice and dal along with fenugreek seeds in warm water for at least 5-6 hrs.
**Drain water, grind with soaked poha to a medium thick coarse batter and allow to ferment for at least 6-7 hrs.
** once ready, add ginger- chilly paste and salt to taste. Divide into three equal portions in a bowl.
**For green colour: 2 tbsp spinach puree- blanched and puree spinach
**For red colour: 2 tbsp beetroot puree - blanched and puree beetroot
**For yellow colour: 1 tsp turmeric powder mix with 1 tsp water and 1/4 tsp oil for chaat:
Sweet Dahi Green chutney as required
Date tamarind chutney as required
Red garlic chutney as required
Pomegranate seeds and fine sev
Fresh cilantro
Method:
1. Fermented dhokla batter added ginger-green chilly paste and salt to taste.
2. Divide batter into 3 equal parts
3. First part add blanched spinach paste, mix well
4. Grease dhokla plate, add fruit salt and water stirr well. Pour this into grease plate then place on a steamer. Allow to steam for 10-12 mins on medium high.
5. Let it cool apply oil, demold and cut into cubes.
6. Second part add blanched beet puree mix well
7. Pour this on grease plate, add fruit salt and water stir well. Allow to steam for 10-12 mins on medium high.
8. Cool, apply oil demold and cut into cubes.
9. Third part add turmeric and water mixture, mix well Pour on grease plate, add fruit salt water allow to steam for 10-12 mins.
10. Cool, apply oil demold and cut into cubes.
11. Plating: arrange all 3 colour dhoklas on plate, drizzle dahi, green, red garlic and sweet tamarind chutney.
12. Sprinkle pomegranate seeds, sev and fresh cilantro.
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#Holi26
For me Holi is not complete without kanji wada . Steamed dal wadas in sweet and sour kanji is my favourite #holi special recipe. Dal wadas are non fried (steamed ) in sweet and sour kanji water. Even heart patient or calorie conscious people can relish it because steamed wadas are in place of fried wadas.
Steamed dal wadas in sweet and sour kanji Ingredients – For the wadas • ¼ cup besan, • ½ cup moong dal without skin, • ¼ cup urad dal dhuli, • ½ tsp salt, water or sour curd as required, • 1 tsp fruit salt For kanji • -2tbsp rai powder, • 1/2 tsp black salt, • 1tsp salt, • 1/2 tsp red chili powder, • 1/2 tsp turmeric powder • ,2whole red chillies • pinch of asafoetida, • 1litre water, • 1tsp sugar or jaggery • For tarka-1/2tsp oil, • 1tsp mustard seeds, • a pinch of asafoetida, • fewcurry leaves, • 2whole red or green chillies. • Pomegranate seeds or boiled carrots or any vegetable or fruits to garnish Method - For the wadas • -Wash and soak both the dals for 6-8 hours. Grind coarsely in a mixie. • Mix the besan, salt, and Beat till smooth. Add the water ,if required to make a smooth thick batter. • Add the fruit salt, stir gently and pour immediately into the greased small ring moulds and cook in the steamer for 7 minutes.cool and keep aside . For kanji- • Mix both the salts, sugar or jaggery , red chili powder, asafoetida and rai powder. • Heat 1-liter water and pour in the jar. Keep the jar in sun for 4-5days or till done. Heat oil and add all the tarka ingredients. • Let them crackle. Pour the tarka in kanji water with prepared steamed wadas before 2-4 hours of serving . • Garnish with Pomegranate seeds or boiled carrots or any vegetable or fruits while serving .
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#Holi26
Corn mini idlies in Beetroot Kanji
Beetroot Kanji is traditional fermented, gut-friendly drink with a tangy taste and deep magenta color, often made in North India. Corn-Semolina Mini Idlis (Pink Idlis) is Instant, soft mini idlis made from semolina (rava), curd, and fresh beetroot puree, with a slight crunch from sweet corn. This recipe combines vibrant, nutritious beetroot-corn mini semolina idlis with the tangy, probiotic-rich fermented drink known as Beetroot Kanji. It is a visually stunning, healthy, and innovative twist on a traditional South Indian breakfast.
Beetroot Kanji (Probiotic Drink)
Ingredients –
• 1medium beetroots (peeled and cut into thin sticks)
• 1 litre water (boiled and cooled)
• 2 tbsp mustard powder (rai ka powder - coarsely ground)
• 1 tsp red chilli powder
• 1 tsp salt (or black salt for more tang)
• A pinch of asafoetida (hing)
Method
• -Add beetroot sticks, mustard powder, red chilli powder, salt, and hing into a glass jar.
• Pour in the water and stir well.
• Cover the jar with a muslin cloth or a loose lid. Keep it in the sun for 3–4 days for fermentation.
• Stir once a day. When it tastes tangy and deep pink, it is ready.
Corn-Semolina Mini Idlis (Pink Idlis)
. Ingredients:
• ¾ cup semolina (roasted)
• ¼ cup beetroot puree (blend 1 raw beet with green chilies/ginger)
• 1/2 cup sweet corn (coarsely ground)
• ¼ cup sweet corn
• 1 cup thick curd
• 1/2 tsp ginger-green chilli paste
• 1 tsp Eno fruit salt
• Salt to taste
• Water as required
Tempering (Optional):
• 1 tbsp oil
• 1 tsp mustard seeds
• 5-6 curry leaves
• 1 tsp urad dal
Method
• In a bowl, mix roasted semolina, curd, beetroot puree, ground sweet corn, sweet corn ,ginger-green chilli paste, and salt. Add water to make a thick, lump-free batter.
• Let the batter rest for 10-15 minutes.
• Heat oil, add mustard seeds, urad dal, and curry leaves. Pour over the batter and mix.
• Just before steaming, stir in 1 tsp Eno fruit salt. Pour into greased mini idli molds. Steam for 7-8 minutes.
• Let the idlis cool slightly before demoulding.
Serving Description
• Serve vibrant pink Mini Corn-Semolina Idlis directly into a bowl of chilled Beetroot Kanji. The earthy, sour, and spicy flavor of the kanji complements the subtle, sweet, and soft idlis perfectly.
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#HOLI26
Dal Dhokli Ravioli
If pheti hui coffee can become Dalgona ,
If haldi wala doodh can become Turmeric latte,
Then
Our very own desi Daal Dhokli can also become Ravioli with creamy lentil sauce. So this holi make our traditional dish with a twist .
INGREDIENTS:
FOR DAL:
Toot Dal: 1tbsp
Mung Dal :1tbsp
Masur Dal:1 tbsp
Channa Dal:1 tbsp.
Red chilly powder: 1.5 tsp
Coriander powder: 2 tsp
Turmeric powder: 1/2 tsp
Ginger garlic paste:,1/2 tbsp
Sugar: 1.5 tsp
Butter: 2 tbsp
Salt to taste
FOR RAVIOLIS DOUGH:
Gram flour (besan): 2 tbsp.
kasuri mathi 1/2 tbsp
tarmaric pinch of
Salt: 1/4 tsp
Olive oil :2 tbsp
Water to knead the dough
FOR STUFFING:
Soya crumble 1 cup
cumin powder 1 tbsp
coriander powder 1 tbsp
A pinch of salt
Oregano 1/4 tsp
Process ::::
Boil all Dals by adding salt and turmeric. Keep aside to cool.
Make ravioli dough by mixing all ingredients and kneading a soft dough.
Prepare stuffing in a pan heat oil , add soya crumble, all spices and give a good mix . Make perfect spicy crumble of soyabean.
Roll the dough and cut circular raviolis using any bowl or a cookie cutter.
Take one piece, place 1 tsp stuffing over it. Cover it using another piece. Seal the edges by pressing with a fork.
Prepare tadka for Dal by heating butter in pan.
Add onion , ginger garlic paste and cooked.
Add dry masala and cook for another 3-4 minutes. Add boiled Dal. Now add 4 to 5 tbsp soya crumble in dal .
Now add soya Stuffed ravioli in dal. Cook for 5 minutes more .
For plating first add dal then ravioli. And some crumble soya and dlice of tomato and peanut and fresh coriander .
Your Dal Ravioli ready to serve.
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#HOLI26
\"MALAI GOBHI CHAAP\" by Khyaati Dabhi
Quick treats for Holi 🎨
✅️ For full recipe do follow on Instagram @platedwithkhyaati
#HOLI26 @mykitchendiaries.official
@ivegetariangirl
This Creamy Chaap will make you forget paneer !! 🤤
Soft, creamy & full of flavour…
One bite & you’ll say WOW 😋
Creamy, smoky & full of flavours 🤍🔥
Malai Gobhi Chaap made at home & tastes better than hotel style 😍
Perfect for parties, Holi special or weekend dinner 🍽️✨
📍Gondal, Gujarat
Tag someone who loves chaap 👇
Do Like, Comment & Share ✅️
#malaiChaap #gobhichaap #vegdelight #indianfoodblogger #vegetarianrecipes #holispecial #homemadefood #reelitfeelit #foodreelsindia #foodiesofinstagram #platedwithkhyaati by Khyaati Dabhi
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#Holi26
Recipe name -dahi bhalle
Ingredients:-
1) mung daal 1 cup
2)Udad daal 1 cup
3)Salt as per test
4) Ginger green chilli peast 1 spoon
5) oil fry karne ke liye
6) card 2 cup
7) sugar
9) green chutney
10) red meethi chutney
Recipe
Udad daal ko aur mung daal ko aadha ghante ke liye bhigona padta hai
FIR donon ko अलग-अलग mixi ki jar mein dalkar Barik pisna padta hai
Ab Jo Bator ban gaya hai usmein salt aur Ginger aur green chilli ka jo pest Hai vah dalkar unko acchi tarah Se mix karna hai
Ab Jo Bator hai usko ek hi side per chalana hai jisse ki vah Bator ekadam fluffy aur soft ho jaaye
Ab gas per ek pen mein oil garam hone ke liye rakhna hai
Oil garam Ho jaaye uske bad Jo Bator Hai usmein se थोड़े-थोड़े portion oil mein dalne hain
Dhimi aanch per hamen Jo bhale Hai dahi bhalle usko fry karna hai
Ab acchi tarah Se fry Ho jaaye uske bad usko ek bowl mein garm Pani lena hai aur usmein dalne Hain
5 minut garm Pani mein rakhne Hain FIR uske bad usko thande Pani mein dalne Hain
Ab thande Pani Se hamen halke hathon se nichod ke ek bowl mein nikal lena hai
Ab ek serving plate leni hai jiske andar hamen niche bhalle rakhne Hain
Uske upar humne Jo sweet card yani ki sweet dahi banaya hai usko dalna hai
Uske upar hamen red meethi chatni dalni hai uske upar green chatni dalni hai
Uske upar hamen halki halki red chilli powder coriander powder aur thoda sa chat masala dalna hai
Ab uske upar coriander leaves aur pomegranate dalna hai
Ready Hai hamari dahi bhalle ki plate
Yah hamari
Holi ke tyohar mein yah ham har time yah dish banate hain
Thank you -
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#Holi26 Holi Special No-Fry Dahi Vada (Made in Idli Pan)
Ingredients
For the Vada
½ cup urad dal (soaked for 4–5 hours)
½ cup moong dal (soaked for 4–5 hours)
1 small piece ginger
1 green chilli (optional)
Salt to taste
¼ tsp black pepper powder
For the Dahi Mixture
2 cups fresh curd (dahi)
1–2 tbsp sugar (optional)
Salt to taste
Roasted cumin powder
Red chilli powder
For Garnishing
Tamarind chutney
Dhaniya–pudina chutney
Pomegranate seeds
Bhujiya sev
Beetroot puree (for decoration)
Chaat masala (optional)
Method
Soak the dal: Wash and soak ½ cup urad dal and ½ cup moong dal for about 4–5 hours.
Prepare the batter: Drain the dal and grind it with ginger and green chilli using very little water to make a thick batter. Add salt and black pepper powder. Beat the batter well so it becomes light and fluffy.
Prepare the idli pan: Grease the idli pan moulds lightly with oil.
Cook the vadas: Pour small portions of the batter into the idli moulds and steam them for about 10–12 minutes until they are soft and cooked.
Soak the vadas: Take the cooked vadas out and place them in warm water for about 5 minutes. Then gently squeeze out the extra water.
Prepare the dahi: Whisk the curd with salt, sugar (optional), and roasted cumin powder until smooth and creamy.
Assemble the dish: Place the soft vadas in a serving bowl and pour the dahi over them.
Garnish: Add tamarind chutney, dhaniya–pudina chutney, pomegranate seeds, bhujiya sev, and decorate with beetroot puree to give a colorful Holi look.
Why My Recipe is Special for Holi
My recipe is healthy because the vadas are not deep-fried and are made in an idli pan. The mix of urad dal and moong dal makes them soft and tasty, and the colorful toppings represent the joyful colors of Holi.
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#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
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#Holi26
Dishname Moogdal Mava halwa
Ingredients :-
300 g moong dal
300 g mava(khoya)
300 g ghee
For sugar syrup :-
300 g sugar
1/2 cup water
1 /2 tsp cardamom powder
For garnish :-
1tbs chopped almonds
1tbs chopped cashew
1 tbs dry rose petals
Method:- First of all Clean, wash and soak the yellow moong dal in enough water in a bowl for 4 hours. Drain well and blend in a mixer to a smooth paste without using water.( If needed add 1 spoon water)
Heat the ghee in a pan, add the dal paste mix well. Stir continuously medium to low heat the mixture until you get good aroma out of it or till it gets light brown colour or the ghee starts separating from the mixture. It takes about 35-40 minutes to roast the lentils.
Now add mava (khoya) mix well and cook for a 2 minutes. Transfer the mixture into a bowl and keep aside.
For sugar syrup :Combine the 1/2 cup of water and sugar in a deep non-stick pan, mix well and cook on a medium flame till it gets a one string consistency, while stirring occasionally.
Add the sugar syrup to the moong dal mixture and cook it further for a minute. Add the cardamom powder and dry fruits mix well.
moong dal halwa is ready.
Enjoy.
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#wd26
The Woman Who Inspires Me... 💖 The Unseen Chef of My Heart 🍴💔
My mother 🌸 was the strongest woman I’ve ever known. Even though she’s no longer with me, her lessons live on. She taught me resilience, kindness, and how to turn a simple meal into a celebration 🍲. Her courage in tough times and love for our family inspire me every day.My mother, the woman who cooked not just food, but love. She’d turn simple dal into a feast 🌟, and her laughter was the secret ingredient 🍲. Though she left us in 2020, her recipes and warmth stay with me. I am sharing a photo of her smiling at a family dinner 🥰. She may not be here physically, but her spirit guides me.
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#IOP
PARUPPU PAYASAM ( Moong dal Payasam ) Payasam is other name for kheer in Southern part of India. The main difference between kheer and payasam. Is that payasam is thinner in consistency and prepared with jaggery. Though sugar also used in many payasam. Paruppu, means moong dal, this payasam is one of the popular variety of payasam in South India especially in Kerala and Tamilnadu. Using dal makes this payasam more healthier. Payasam is one of the main dish in Onam Sadhya.
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Running out of gas? Time to rethink your kitchen game. 😎
With the ongoing cylinder shortage, cooking shouldn’t feel stressful or expensive. Induction cooking isn’t just convenient — it’s cost-effective, efficient, and reliable when you need it most 💡
From your daily dal-chawal to sabzi-roti, you can still cook smart without worrying about refills.💬
Are you switching to induction during the cylinder crunch?
👉 Comment YES or NO + tell us what you’re cooking today!
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#IOP
Ugadi Kosambari (Moong Dal salad) must with holgi (puran poli)
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Festive Greetings for Cheti Chand! 🌻
Today, test your Sindhi Cuisine IQ! 😎
Which Sindhi dish, served during Cheti Chand, is a nutritious curry made of spinach and lentils?
A. Dal Pakwan
B. Alu Tuk
C. Sai Bhaji
D.Meethi Tahri
Comment below with your answers! -
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#IOP
Navadhaniya dry fruit ladoo
Ladoos made with millets and moong dal with ghee and sugar flavoured with cardamom
They are served on many festive occasions including celebration of Hindu new year
Dry fruits were added to give it more of a crunch and taste
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Milagu (Pepper)Pongal with Tiffin Sambar
Milagu Pongal
Prep time-10 minutes
Cook time - 30 minutes
Number of servings -4 persons
Ingredients
Raw Rice-1 cup
Moong dal-1/2 cup
Peppercorn-2 tbsp
Water-5 cups
Salt-2 tsp
For Tempering
Ghee-2 tbsp
Cumin seeds-1 tsp
Pound pepper
Chopped ginger
Cashew nuts
Asafoetida powder-1/4 tsp
Curry leaves
Method:
1.Rinse and soak the rice and moong dal for about 30 mins.
2.Add water in a pressure cooker and add the rice and moong dal. Pressure cook it for 5to 6 whistles.
3.Make a coarse powder from pepper.
4.Take a frying pan and add ghee.After the ghee is heated add jeera,coarsely ground pepper powder,cashews,ginger,and curry leaves.
5.After 5-6 whistles open the cooker and add the frying pan content into the cooker.Stir well and add ghee if necessary.serve hot with sambar.
Tiffin sambar
Toor dal -1 cup
Onion-2 nos
Tomato-3 nos
Turmeric powder 1-1 tsp
Salt-1 tsp
Asafoetida-1/4 tsp
Water
Ghee
Jaggery-2tsp
Chopped coriander leaves
Tamirand water-1/2 cup
Sambar onion- 300 gram
Red chilli-2 nos
Mustard
Fenugreek
Method:
1.Take 2 tbsp of toor dal and add dried red chillies soak for 30 mins.
2.Chop tomato and onion.
3.Grind the soaked dal and chillies along with half of the chopped tomato and onion into a smooth paste using a little water.
4.Heat oil in a pan add mustard seeds,fenugreek seeds dried red chillies curry leaves and a pinch of asafoetida. Then add the remaining tomato and onion sauté well and add the ground paste.
5.Pour enough water and add turmeric powder,tamirand water and salt. Let it boil well.
6.Finally add 1 tsp roasted cumin powder, piece of jaggery and garnish with fresh coriander leaves.
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Minapa Vadiyalu
Minapa Vadiyalu is a traditional south indian snack from Andhra Pradesh. It is a popular deep fried snack made using a batter of rice flour,chana dal ,black urad dal and cumin seeds.The batter is made into small balls,flattened ,and then deep fried until they turn golden brown and crispy.
Ingredients:
The key ingredients of Minapa Vadiyalu are:
Urad dal or black gram lentils
Salt
Cumin seeds
Green chili or red chilli powder
Asafoetida or hing
Water
Oil
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#IOP
Paneer Moong Melody
Golden moong dal chilla stuffed with soft paneer and complemented by spicy red and fresh green chutneys for the perfect balanced bite.
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#ES1
Paneer Thecha
A very famous chutney of Maharashtra, which is known as Thecha. Paneer Thecha is also made with very few ingredients. Thecha is eaten with Bhakri, Dal-Rice. Thecha is made by roasting peanuts, green chillies, garlic, coriander and grinding them coarsely. Then it is wrapped over paneer and shallow fried. Paneer Thecha is eaten as a snack. Paneer Thecha has been invented by Bollywood actress Malaika Arora. You too enjoy the spicy paneer thecha.
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Batao, Batao!!
Which Punjabi dish is a rich, creamy lentil preparation slow-cooked with butter and cream?
A. Chole Bhature
B. Rajma Chawal
C. Dal Makhani
D. Kadhi Pakora
Drop your answers in the comments below 👇🏼 -
#IOP
Dal makhani jeera rice and Roti
A perfect treat for any festive occasion.
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#LPC26
Tetor Dal
Tetor Dal — A lentil dish with a mild bitter flavor, prepared using Moong Dal, Lau (bottle gourd), and Korola (bitter gourd).
It tastes exquisite when served with hot rice.
It aids digestion.
Its mild bitter taste stimulates the appetite.
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#LPC26
Moong dal veggies cheela
Made with soaked and blended Moong Dal and loaded with fresh veggies, this cheela is light, crispy on the outside, and soft inside. Every bite is full of flavor, nutrition, and goodness—perfect for a wholesome breakfast or quick snack.
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#LPC26
A wholesome thali of multigrain daliya paired with fresh salad and crispy papad offers a perfect balance of fiber, vitamins, and crunch. It supports digestion, keeps you full longer, and provides sustained energy for a healthy lifestyle.
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#LPC26
Mixed Dal Appe
Lentils are highly nutritious and rich in plant-based protein, making them excellent for muscle growth and repair. They are a good source of dietary fiber, which aids digestion and helps maintain healthy blood sugar levels. Chana dal and masoor dal appe are a nutritious and tasty snack made by fermenting lentil batter. They are high in protein and fiber, easy to digest, and healthier than fried snacks. These appe are soft inside, lightly crisp outside, and perfect for breakfast or evening snacks.
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Moogdal Palak
#LPC26
This traditional delicious, healthy and protein rich Spinach Dal is one of the many ways lentils are consumed in India.Made with minimal amount of spices, this lemony Dal Palak is super flavorful, tasty, low-calorie, fiber and protein rich that suits everyone. It is gluten-free and vegan if you use oil
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Goan Flavours Quiz Time! ✨🌴
Goan cuisine is a beautiful blend of Indian roots and Portuguese influence — bold, tangy & full of flavour! 😋
Here’s a spicy one for you 👇
Which Goan dish, influenced by Portuguese cuisine, is known for its sharp, tangy, and spicy flavour, using vinegar and garlic?
A.Xacuti
B.Bebinca
C.Cafreal
D.Vindaloo
Drop your answer in the comments & Tell us your favourite Goan dish! 😃👇🏼 -
#LPC26
Recipe- Madhapitha It is a traditional steamed snack from Chhattisgarh, known for being light, healthy, and easy to digest. It is made from a fermented batter of rice and urad dal, which naturally adds probiotics that support gut health. Since it is steamed and only lightly tempered, it is low in fat while still being energy-rich. The combination of rice (carbohydrates) and urad dal (protein and iron) makes it a balanced meal that keeps your stomach full for a long time. In terms of nutrition (approx. per serving), Madhapitha provides around 150–200 calories, depending on portion size and oil used. It contains carbohydrates for energy, plant-based protein from urad dal, and small amounts of healthy fats from sesame seeds. It is also a good source of important minerals like iron (supports blood health), calcium (for bones), magnesium (for muscle and nerve function), and potassium (helps maintain fluid balance). Additionally, it offers some B vitamins from fermentation, which help improve digestion and energy metabolism. Overall, Madhapitha is a wholesome, filling, and nutritious snack—perfect for those who want something satisfying without heavy or fried foods.
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#LPC2
Protin rich dosa-
Mung dal dosa aik accha option hai lunch /dinner ke liye .iss mai maini paneer ki stuffing ki hai.to ho gaya na sone per shuhaga.aik Protin Rich Food.
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#LPC26
Amazing sticks made in different flavours which you can include as a starter in any party or as a light snack in the morning or evening or enjoy during tiffin, picnic or travel.
Dal stick
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#LPC26
Rajasthani Dal Dhokli
A light and comforting dish, perfect for a simple meal, as it is wholesome, easy to digest, and full of traditional flavors.
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#LPC26
Recipe- SPROUTED GRAINS SALAD Sprouted Grains Salad is a wholesome and power-packed dish made with sprouted legumes, soaked pulses, and wheat daliya, combined with fresh vegetables and light spices. It is rich in protein (around 12–15 g per serving), provides about 35–40 g of healthy carbohydrates for sustained energy, and is high in dietary fiber (10–12 g), which supports good digestion and keeps you full for longer. This salad is also loaded with essential vitamins and minerals like iron, calcium, magnesium, potassium, vitamin C, and B vitamins that help boost immunity, improve metabolism, and support overall body functions. Sprouting enhances nutrient absorption, making this recipe even more beneficial. Overall, it is a balanced, nutritious meal that is perfect for breakfast, lunch, or dinner and plays an important role in maintaining a healthy lifestyle.
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#LPC26
Chana dal stuffed karela
Stuffed karela with chana dal is a healthy, protein-rich summer dish that supports digestion and helps detox the body. Its light and cooling nature makes it perfect for keeping you energetic and refreshed in hot weather.
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#LPC26
Kosambari Salad of South India from the State of Karnataka.
This is a delicious and nutritious Moong Dal Kosambari and good for weight loss.It is a refreshing salad loaded with proteins (soaked moong dal ),fiber, vitamins and minerals from cucumber, carrots, fresh coconut, pomegranate arils, roasted peanuts, and a herby touch from fresh chopped coriander along with a tempering of roasted curry leaves, grated ginger, mustard and cumin seeds.A pinch of asafoetida ( hing) and a drizzling of lemon juice makes it all the more flavourful.
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#SS26
Masala chass Garmiyo ki jaan Masala chass.mai Ismai pudhine ki ice cube jo saal bhar ghar mai banakar store karti hu dalti hu .kyuki hamesha ghar mai pudhina available nahi hota
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#LPC26
Light, wholesome, and full of flavor—this moong dal chilla paired with fresh green coriander chutney is my perfect go-to meal, packed with protein and simple ingredients, offering a healthy balance without compromising on taste, proving that nutritious food can be delicious, satisfying, and beautifully comforting in every bite 🌿🥞✨
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#LPC26
Soft, flavorful, and guilt-free—these urad dal tawa bhalle are a healthier twist on a classic favorite, cooked without frying yet full of rich taste and comforting texture, making them the perfect balance of nutrition and indulgence for a light, satisfying meal 🌿🥗✨
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Dalpitha/ Daal Pitha
Bihari Delicacy!! Dal Pitha is a traditional Bihari one pot dish, which made using from whole wheat flour dough, where making dough in flower shape and cook in boild moong + arhar dal until soft and well cooked , then tadka of cumin seeds, hing, finally chopped onions , green chilli and split red chilli. These one pot dal pitha recipe is extremely simple, easy to make and offcourse healthy and soul satisfying meal. Serve hot with lots of ghee and love!
#LPC26
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Split Urad Dal Green Matar Khichdi With Roasted Papad
One pot soul satisfying meal... Delicious And Nutritious Too!
These khichdi recipe is extremely simple, easy to make and taste amazing and healthy too. Made using from soaked black urad dal+gobind bhog chawal and green peas, turmeric powder, ghee, grated ginger and some indian spices. test amazing when combination goes to lots of ghee, chokha, dahi, achar aur papad or tiluiri.
#LPC26
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#LPC26
Dal dhokli is the ultimate one pot meal made by simmering tiny whole wheat flour dumpling simmered in a lentil stew that is spicy, flavorful and slightly sweet. You can call this as India’s very own pasta in lentil sauce. Dhokli means tiny wheat dumplings and dal means seasoned and tempered cooked lentils. I prepared dhoklies in flower shape with goodness of beetroot paste for colour, nutrition and eyecatching effect. In my family we say It Dal ki Dulhaniya. So this is a delicious concoction of flavorful dal lentil stew mixed with wheat dumplings or homemade egg free wheat healthy pasta.
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#LPC26
Sprouted moong Dal Dhokli is healthy one pot meal with sprouted moong flavour ful sweet and sour curry ,with wheat flour\'s flower shaped dhoklies boiled in Sprouted moong Dal is healthy and light preparation .
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#LPC26
Stuffed Vegetable Green Dal Idli is a highly nutritious, protein-rich, and fiber-packed variation of the traditional South Indian steamed cake. It is made from soaked and ground whole green gram (moong dal) instead of rice, making it an excellent low-carb and gluten-free option for breakfast or snacks, often favored by health-conscious eaters or diabetics.
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#LPC26
Oats steamed wada with sprouts is a healthy, high-protein, and non-fried Indian snack, often served as a nutritious breakfast or tea-time appetizer. It is a weight-loss-friendly alternative to traditional deep-fried vada, made by steaming a batter blended from raw or roasted oats and sprouted moong dal.
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#LPC26
Green moong dal stuffed pancakes (or Chilla) are a nutritious, high-protein, and fiber-rich Indian savory breakfast made from soaked, ground green mung lentils. Featuring a crispy exterior and soft, savory interior, they are packed with spices like green chilies and ginger, often stuffed with paneer or grated vegetables.
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#LPC26
Green moong dal coins in sweet and sour kadhi is rich and full of nutrition recipe .
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#LPC26
masoordal steamed kebabs and airfried is healthy and tasty light snacks.
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#LPC26
Steamed healthy moong dal vada is a nutrient-dense, low-fat alternative to fried fritters, featuring a savory batter of soaked yellow or green moong lentils, ginger, green chilies, and spices. Steamed to a light, fluffy, and soft texture, this high-protein snack is often spiced with curry leaves, cilantro, and cumin, providing a nutritious, high-fiber, and easily digestible meal option.
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#LPC26
HEALTHY MORADABADI DAL CHAAT
Moradabdi daal chaat is a nutritious , high protein street food from Utter Pradesh features yellow moong dal cooked until extremely soft and garnished with tangy and spicy condiments , it is easy to digest and perfect for a healthy breakfast .
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#LPC26
MOTH DAL AND BOTTLE GOURD SALAN
MOTH (Matki ) dal and bottle gourd salan creats a highly nutritious, low calorie and fiber rich dish that balances protein intake with hydration , Moth beans provide a nutty texture and act as a power house of protein and minerals while bottle gourd adds significant water content and aids in digestion.
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#LPC26
CURD RICE
Curd rice is a South Indian comfort dish that’s cooling, simple, and super soothing. It’s cooked rice mixed with plain curd/yogurt and a little milk to keep it creamy. Usually tempered with mustard seeds, curry leaves, dried red chili, urad dal, and hing in ghee or oil. Garnished with pomegranate & coriander. Tastes mildly tangy, creamy, and comforting. Served cold or room temp, often at the end of a meal to cool the stomach. Great for hot days or when you want something light.
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#LPC26
MOONGDAL MAKHANA CHEELA WITH GREEN CHUTNEY & TOMATO SAUCE
Moong dal cheela s a savory Indian pancake made from yellow moongdal. Soaked moong dal is ground into a smooth batter with ginger, green chili, and salt & mixed with makhana powder to make it more nutricious,. The batter’s spread thin on a tawa and cooked till crisp outside, soft inside. Tastes nutty, lightly spiced, and protein-packed. It’s a go-to breakfast or snack.
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#LPC26
oats masoor dal smilies is perfect snack as it is healthy .
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Bruchta_- 1bread ki loaf ko cut Kiya
2both side se butter laga kar crispy kiya
3choped veggie ka topping kiya
4upper morgella cheez or origano or chilli flax dalkar
5crispy or cheez melt hone tAk lead lagakar crispy kiya.
6 serve kiya
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#LP26
#makki ki roti दाल karele ki sabji और gunde
Recipe--
1.Makki ki aate ko aik bartan mai le uss mai salt da le or garam pani se duo laga le
2.bhigoi hui Tuvar dal ko nama k dalkar presure cooker mai 2-3 wessel aane tak
Cook kar le
3.da l ma ighee jeerा hari mirch adrak ka ri patta haldi lal mirc h ka tadka de.
4Makki ki roti ko plastic per bel lo.O r dono taraf se barabar sekh kar ghee laga
Kar serve kare.
Karele ki sabji---
1Karele ko dhokar kapde से poch le
2.lambai मई pakk hue bigg nikalte hue cut
Kar le or salt lag kar rakh de.
3.aik kadai mai oil sabutdhaniya soaf dalkar bhune ab thod besan dalkar bhune
Masale ko thanda karke mixxer mai dardara grind kar le.
4.salt lage hue karelo ko nichod kar pani
Nikal kar mustard o il mai light brown
Hone tak sekh le.
5. griend Kara masala karele mai mix kareke thoda imli ka pani dale or acchi
Tarah se mix kare.Sab dusare madale.Dale
6 Lijiye ready hai yummय yummyy sabji
Ki sath TASTY THALI
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#LP26
Mungdalparatha
Lunch
Ingidrents-
1 mung dal
2sabut dhaniya
3.soanf
4.salt.
5.haldi powder
6.lal mirch powder
7 .gehu ka aata
8.oil
9.hing
Method-stuffing banana
1.Dal ko dhokar steam kar le 80% tak.
2.sukha dhaniya or soanf ko halka sekh kar mixer mai dardara grind kar le
3.kadai mai oil garam hone per grind Kara hua masala dalkar dal dale.or acche tarah bhun le.baki sab masale bhi dal kar stuffing ready kar le.
4 gehu ki aate ka dou bana le or 10 minute rest de.
5 roti banakar stuffing bare or banakar tave par dono side se accha sekh le.
6 chatni ,sauce,curd kisi ke sath bhi serve kare.
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#KDCV26
#21-4-26
Ragi uttpam--
Indigents _
1.Ragi millet ko 22 hours pani mai sokh kareke rakha.
2 pani ko jhar kar usko mixer mai dardara grind kar le.
3.uss better mai thodi suji or thoda curd or salt dalkar 10 min rest ke liye chod de..
4stuffinh ke liye dodh ko fadd kar paneer banakar uss mai chopped capsicum or tamatoes or red chilli flax dale
5.aik nonstick tave per chote chote pan cake bana le upper stuffing faila de or dono taraf se accha sekh le.
6.chatni or sauce se serve lare
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#LP26
Palak dal Sabji with Beetroot fry
Healthy lunch to serve and have a nice day!!
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#LP26
Handwa-
1Rice-1bowl
2.chanadal1/2 bowl
3..Tuvar dal1/2 bowl
4.salt,Turmaricpow,redchillipow,hing,rai,Til
5.Looki,carrot,palak,kasuri meeti greenchilliginger paste n garlic.
Method_
1 dal chawal ko acchi tarah dhokar 3-4 hours bhigo de
2,mixer mai grind kar le.
3.5-6 hours ke liye fermantation ki liye rakh de.
4 ferment hone ke baad ussai looki kaddu kas kar ke dale,palak chop karke Dale carrot grate karke Dale
5 tadka pan mai hing rai Til or Hari mirch adrak ka paste,turmaric powder or red chilli powder ka wagar kare.
6 non stic pan ko oil se gress kareke handwa bana le.
Garma garam chatni or sausce ki sath serve kare.
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#KDCV26
Spraut mung
#Post-5
Indigrents _
1 Mung
2.oil
3.tamatar
4 Hari mirch
5 tamatar
6.Onion
7.salt.
8.turmaric powder
9 .Red chili powder
Method__
1 hare moong ko acchi tarah dho kar 7-8 ,ghante bhigo de
2.Unko suti kapde mai bandhkar rakhdre10 hours mai sprout ho jayega.
3.tamatar ,Hari mirch chop kar leor mung ki sath chok de,or thodi der cook kar le.salt turmaric powder or chili powder dalkar acchi tarah mix kar le.
4 Nimbu or dhaniya patti se garnish kar le
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#LP26
#kurkuri bhindi,keripanna,rai ki gunde Roti
Kurkuri bhindi_
Indigrants_
1bhindi
.2beasn
3.oil
4.Salt,Turmaricpow,red chilli pow,n dhaniya pow.
5.ground nut n til
Method
1bhindi ko dhokar pochkar bich Mai cut mar le.
2.besan sekh le us mai ground nut or til grind kareke masala bana le.
3 bhindi ko oil mai acchi tarah fast flame per sotte kar le..
4 .turmaric powder dhaniya pow,n red chilli pow dalkamilaye or salt dale kuch second pakaye fhir besan groundnut or til dalkar dhak kar pakaye
5.kuch der mai aapki kurkuri bhindi ready
Aam panna_ kacchi keri ko boil kareke thanda kar le
2.uska pulp nikal kar grind kareke chan le.
3.ab uss mai pici sugar ya gud kalanamak,shikha hua jeera,kalanamak,saunf, pudhine ka powder sab dale acchi tarah se mix kare upper se namak wali Bundi dale.
4.pesh hai garmiyo ka amrut Keri ka Panna.
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#LP26
#PavBhaji__
Ingrident _
1Pav
2Butter
3Patato,Tamato,green peas,cauliflower,Capsicum,carrot,beetroot
Looki.
4.Pavbhaji masala
5.Salt,lemon,dhaniya patti
Method_
1 vegitabels ko wash karke cut kar le
2cooker mai patato,beetroot,looki or pease ko pressure cook kar le.
3.cauliflower or capsicum ko barik cut kareke ghee mai sotte kar le.
4 Tamatar green chilli or ginger ka grinder mai pAste bana le.
Cali flower or capsicum ko bhi 1 whessel tak pressure cook karke sabjiyo ko massher se mash kar le.
5 Aik kadai mai tamato puri oil or butter mai fry karke pavbhaji masala or salt dalkar pakaye abb uss mai mash vegitabels dalkar dhak kar oil chodne tak banaye nimbu or dhanya patti se garnish kare.
6.Tave per pav cut karke butter lagakar brown hone tak dono side se sekh lo
7 lijiye pesh hai Mumbai ki garma garam Pav Bhaji
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#KDCV26
#kadiChawal
#Post-7
23-4-26
Indigrents-
1 basmati rice
2.besan
3.Curd
4.Salt Turmaricpow,hing,sukhi lal mirch dana methi
5.hari mirch ginger ka paste,kari patta
6 desi ghee.
Method kadi ki_
1.curd mai 1tabel spoon besan acchi tarah mix kare pani dale.
2.salt,turmaric powder,Kari patta,or harimirch ginger ka paste dalkar gas ki flame per rakhkar continue chalate hue banaye.
3.acchi tarah kadi ubal jane ke baad tadka pan mai ghee mai rai dana meethi hing or sukhi lal mirch se vaghar de.
4 garma garam chawal ke sath serve kare.
Chawal_ 1sab banate hai koi khule bartan mai.
2.mai rice cookerai banati hu 1boel chawal 1/2 hour bhigo kar 2bowl pani dalkar chutki salt dalkar 4-5 drops oil ki dalkar 2 wisel leti hu .rice aik dum khile khile.
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#LP26
#24-4-26
Tri Colour Rice
Ingrident _
1 .basmati rice
2.Palak
3.orange carrot
4.cloves (for decoration)
5.oil
6.Salt
7 .lemon
Method
1 2 bowl basmati rice le.or acchi tarah wash karke 1/2 hour pani mai soke kar le.
2.1/2 an hour baad cooker mai 2 bowl ka double means 4 bowl water mai rice dalkar kuch drops oil dalkar 2 wessel aane tak pressure cook kar le
3.palak ki puri bana le.
4.carrot ko grate karele.
5 rice ka cooker khol kar rice ke 3 portion kar le.
6.aik portion ko granted carrot ke sath aik kadai mai full flame per sotte kare jisse carrot ki crunchi ness bani rahe or thoda salt dalkar mix karke alag rakh de
7 dusare portion ko palak Puri ke sath mix kareke thoda salt dalkar paka le.
8 abb acchi tarah set kare beech mai white portion ko clove se decorate kare.
9 upper side 🍊 colour ki rice set kare,niche ke side green 🍏 rice set kare.
Lijeye pesh hai tasty n wow looked Tri Colour Rice
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#LP26
#24-4-26
#Chole bhature
Ingrident -
1.Maida,suji,gehu ka aata
2.Curd
3.kabuli chana
4.salt,cloves, blackpeaper,Tejpatta,red chilli pow,chole masala
5.Tamatoes,green chilli,ginger,lemon,coriander leaves.
Method_
Chole ki_1 .kabuli chane ko night mai acchi tarah dhokar pani mai bhigo de.
2.mornning mai salt or cloves dalkar 5-6 wessel tak boil kar le.cooker open kareke check kare.hath se chana dabna chahiye.
3. Kuch chane ko kar mai grind kar le(iss se gravy thick banti hai..
4 Tamatar ko mixxer ke jar mai crush kar
le or oil mai tej patta clove or black pepper ke sath fry kare.oil chodne tak gravy ko pakaye.
5 .abb chole or cruch chole dalkar thoda pani dalkar 15-20 min ubalne de.
6 chole masala or baki sab masala dale or dhaniya patti se garnish kare.
Bhature ki recipe._
1 2 bowl maida,1 bowl suji,1/2 bowl gehu ka aata salt dalkar dahi se semi soft dou laga le.
2.1 hour rest ki liye bartan ya cottan clothe se dhakar rakh de.
3. 1 hour baad acchi tarah se patak patak kar aate ko soft kareke garma garam gol gol fule fule bhature bana le.
4.meri koi recipe mai onion ki gravy nahi hoti kyuki hum jain hai.
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#KDCV26
Stemed Dahi bade
Ingridents_
1 udad dal
2 mung dal
3,Curd
4.salt,redchillipow,,sekha hua cuminpow
5 greenchill
6 ginger.
7 dhaniya chatni ke liye
8 imli chatni ke liye
Method_
1 dalo ko acchi tarah wash kareke 4 hours ke liye sokh kar le.
2 Dal ko dardara grind kar le
3 1/2 an hour better ko rest de.
4 Gol gol bade utarkar garam pani mai bhigo de.
5 thande hone per nichod kar bowl mai rakhe.6 upper acchi tarah fatti hui curd masala or dono tarah ki chathi green or imal ki dale.
6chatniya(apne sab ke tarike se bana le)
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#LP26
#25_4_26
Palak bhurji curd fry roti n fulka roti
Ingrident
1Palak
2.Home made paneer
3.green chilli ginger,tamatoes
4Salt,dhaniya pow,lal mirch powder.
5.ghee/oil
6.sugar(thodi si)
Method
1 palak ko acchi tarah dhokar wash kareke blanch kar le.sugar dalkar.
2.boiled .palak ki puri bana le.
3.tamatar mai green chilli or ginger dalkar bhi puri banale.
4 .tamato puri ko aik kadai Vai vagar kare,crushed paneer dale or palak ki puri dalkar acchi tarah mix kare.
Aapki palak bhurji ready hai upper se ghar ki malai dal de.rice look or taste aata hai.
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#Califlower ka paratha
#25-426
Ingrident 1.Califlower,gehu ka atta,salt,red chilli pow,n cumin.,dhaniya patti
Method-1gehu ki aate ka dough salt dalkar laga le.
2.Califlower ko gratte kar le or salt mirch or cumin seeds dalkar stuffing ready kar le.
3 gehu ki loi belkar stuffing bharkar parathe bana le or dono side se acchi tarah sekh le paratha.
#KDCV26
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Lunch_Papad ki sabji or Aamkhand
Papad ki sabji_
Ingridenta
1.Mung ki purane papad
2.Butter milk
3.Greenchilli,Ginger
4Salt Turmaric pow,red chilli pow. Coriander pow,hing
Method_1.Papad ko sekh le.
2..butter milk ko rai jeere or Hari mirch ki tadke mai wagare.
3.Turmaic pow,chilli pow,coriander pow.ko pani mai gol kareke dale(uss se gravy mai colour accha aata hai.
4 .Salt last mai dale (gravy fat jati hai)
5.last mai Papad dalkar aik ubal dilva le.
. #LP 26
#26-4-26
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#26-4-26
#Aamkhand
#LP26
Ingridents_
1.Alpanso mango
2.hung curd
3.Sugar
4.Kesar
5.elaychi
Method
1.Curd ko chalni mai dalkar hung curd banane ki liye 8 hours fridge mai rakh de.
2.Aam ko barik chop karke mixxer mai churn kar le.
3.Curd ko bowl mai nikal kar Mango pulp,Pici hui sugar Elaychi or kesar dalkar acchi tarah feth le.
Loo Aap ka thanda thanda Aamkhand tayar mai
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#LP26
#DATE_ 27/4/2026
#Vegetable Pulao
ForFor The Vegetable Pulao
1 cup long grain rice (basmati chawal)
1 cup chopped mixed vegetables ( french beans , carrot and green peas)
1 tbsp oil
1/2 cup thinly sliced onions
1 bay leaf (tejpatta)
25 mm cinnamon (dalchini) stick
2 clove (laung / lavang)
1/2 tsp finely chopped green chillies
1/2 tsp grated ginger (adrak)
1 tsp garam Masala
Method
1. To make vegetable pulao in pressure cooker, soak the rice in enough water in a deep bowl for 30 minutes, drain and keep aside.
2. Heat the ghee in a pressure cooker, add the cloves, cinnamon, cardamom, star anise and onions and sauté on a medium flame for 8 minutes.
3. Add the rice an sauté on a medium flame for 2 minutes.
4. Add the green peas, carrot, Beans, Cauliflower and sauté on a medium flame for 1 minute.
5. Add salt and 1½ cups of hot water, mix well and pressure cook for 3 whistles.
6. Allow the steam to escape before opening the lid.
7. Serve the vegetable pulao hot with Cucumber Raita.
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#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
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#LP26
#27-4-26
#Falhari Sama chawal n Curd
Ingridents-
1 1 bowl sama rice acchi tarah dho kar bhigo de
2 mirchi ginger,aloo,groundnut, black pepper ko dardara kar le
3.Aik pan mai ya cooker mai ghee dale geera dale fhir cuts hua sab masala dal de samA dale thoda sote kare.
3.cut kareke aloo dale,mesurment se 2 bowl pani ur salt dalkar 2-3 wessel le le.
4 dhaniya patti se garnish kare or curd ke sath serve kare
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#27-4-26
#LP26
#milet Bajran ,desi chana Spraut Salad
Method
1 ye aik healthy recipe hai Bajra n chana Spraut ka
2,Bajra or chana ko acchi tarah 3_4 pani se wash kareke 8-10 hours pani mai soak kar de.
3.ab aik cotton ki kapde mai band de .
4.12 hours baad uss mai acche spraut nikal aaye hai.
5carrot beetroot,tamato,onion,green chilli chop kareke dale salt dale lemon dale black salt dali or mix kareke serve kare
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#LP6
#Patod ka rayta
Ingridents- 1 besan
2.Cud
3.oil
4.Salt,haldi hing lalmirch
5.bagar kr liye rai jeera karipatta.
Method _besan ka patla gol bana le salt n haldi dal kar.
2.gol ko continue chalaye jab tak jab vo spoon chodne lage.
3 aik thali ke piche oil lagakar specula se besan ki patla spread kar de.
4 kuch der baad usko square shape mai cut kar le.
5.fahi ko math kar patod dal de acchi tarah mix kareke uppervse vaghar kar de
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#27-4-26
#Churi ke Parathe--
Ingridents
1.sprait mumg
2 .besan
3.gehu ka aata
4_.salt,hing,red,chilli pow ,turmaric powder,soanf hariirch.
5.sab saman or masale mixxer ki jar mai thode oil ke sath dal le or pani nahi dale.
6.Ye aik daugh ka form ban gaya isko hath se aik barabar kareke iske parathe bana le
7Parathebready hai iss ko sausce Achar chatni kisi ke sath bhi kha sakte hai
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#LP26
#27-4-6
Paneer lavandaror parat wali roti
Paneer ki sabji
1.ghar mai fresh paneer bana liya,kapde se bandhkar upper vajan rahh diya.
2,-khade masale,tamatar,onion,salt,turmaric,pow,redchilli pow coriander pow green chilli ginger
3 onion or kaju ko ghee mai sotte kare kr pani mai soak kar de.
4 tamato ki green chilli ginger dalkar gravy bana li.5 Gravy ko oil ya ghee mai fry kare or paneer ki bAde bade piece kar le ab onion or kaju ki bhi crush kareke grind kare or tamatar ki gravy mai mix kar de
5 Pareer ko sabhi mai mix kare upper se thodi fress cream dale,lemon dale.
6 lijiye ready hai garma garam yummy sabji isko layered roti se maje li.
7 layerd roti roti ki bich Mai ghee or aata lagakar fold or cut kareke banti hai
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#KDCV26
#28_4_26
#Jwar ke vegitabel Pohe_ Healthy recipe
Ingridents_
1.Jwar ke pohe
2.green chilli
3.kari patta
4.sweet corn
5rai jeera soanf
6.onion
7.Tamatoe
MEthod_
1 Jwar ki pohe ko wash kareke 5min.soak kare.
2 Onion chpo kare or sweet corn ke dane nikal le
3kadai mai oil rakhkar rai jeera soanf harimirch kadi patta ka vagar kare.
4 abb usmai onion or sweet corn dale salt dalkar sotte kare.
5.ab soak kiye hue jwar kr pohe dale turmaric dale or jira loon (mp ka aik masala) dale or acchi tarah mix kare.
6.barik chop kare tamatar dale.or 2 minute dhak kar banaye.
7 lejiye pesh hai garma garam healthy Jwar ka poha.
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#KDCV
#Dahiwade
Ingridents
1udad dal
2.Mung dal
3.Curd
4.green chilli ginger
5 Cumin seeds,Salt,redchilli pow
6.imli ki chatni
7.green chatni
8.oil
Method_ 1.1bpwludad dal or 1/4 mung dal ko acchi tarah wash kareke 4-6 hour soak kar de.
2 acchi tarah soak karne ke baad dal or mixxer mai dardara grind kar le.
3 grind kari dal ko 1/2 an hour rest de.
4 dal ki pest ko acchi tarah hath se fethe usmai salt or green chilli ginger ka paste dale.
5 dalko bahut sara fet kar fluppy banakar wade utar le or garam pani mai salt dalkar Ismai dal de.
6.thode der rest ke baad bade pani se dabakar nikal le.
7.dahi ko acchi tarah feth kar wado par dale green chatni ,imli ki chatni cumin powder,salt or red chilli power dale or serve kare
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#Sama Rice With Curd
Ingridenta
1Sama Rice. _ 1 bowl
2.Curd. . . .. . _ 1 bowl
3.green chilli kari patta_ Taste wise
4.Cumin seeds. _ One tea sp
5 Patatoes. _ 1 piece
.6.Farhali Salt _ . 1 Tea sp
7.Mungfali dane. _15-20dane
8.Ghee. . . _1 Tabel sp
Metod_ 1.Sama rice ko acchi tarah wash kareke 10 min .soak kar de.
2.Patoes ko chop kar le.green chilli or kari patta ko wash kar le.
3.Cooker ya kadai mai ghee rakhe garam hone,cumins seeds dal green chilli kari
Patta salt or mungfali dalkar sotte kare.
4 jis bowl se samma liya tha uska double yane 2 bowl water dal de water garam ho jane per sama dale or 2 wissel le lejiye.
5 Sama. Rice ready hai Curd ki sath serve kare.
Note_ Ye aik Millet Recipe Healthy Tasty Breakfast Recipe hai
#KDCV26
#30-4-26
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#Ratlami sev ki sabji
Ingridents-1 .Ratlami sev
2 Onion tamato
3.salt turmaric pow, red chilli pow,dhaniya pow.
Method11 bowl sev 2 surving ke liye
2 Onion 🧅 or tamatoes chop kar le
3.aik kadai mai oil dale chopped tamotos or Onion chop kare.
4.cuminseeds dale or Onion sotte kare fhir tamatar dale salt ,turmaric pow,red chilli pow,coriander pow dale acche tarah cook kareke ke baad water dale
5.pani boil hone ke baad Sev dale
6 ready to cook Ratlami Sev ki Sabji
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#Avacoda Bites--
Method -1 Avacoda ko skin remove kareke mash kare
2 Onion,Tamatoes or Cucumber ko chop kar le.
3.Chopped veg.mai Salt black salt or black papper dale.mix kare lemon dale.
4.Ready kenipies mai copied veg. 1spoon
Dale or pomgranite se garnish kare
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#Jwar ka khichu
#30-4-26
#KDCV26
Ingrident _
1.jwar ka aata
2.green chilli
3.Salt Cumin seeds,red chilli pow, Papad khar.
Metod_
1.1 bowl jwar ka aata le.
2.usko 1/2 bowl pani mai gol le jis se garam pani mai dalte vaqt lumps na pade.
3 aik tapeli mai 1 tabel spoon oil dale or 1/12bowl water dale ussmai cuminseed greenchillibka tadka de.uss pani mai salt red chilli pow or papad khar dalkar boil kare.
4 gas ko slow kareke jwar ka aata lagatar hilate hue dale.
5.total 1 bowl aate mai 2se21/4 bowl jayega.
Acchi tarah mix karene ke baad 15 min.is aate ko koi steamer ya cooker mai dalkar 10 -12 min steam kar le.
6 Ready hai garma garam Jwar ka Khichu.is ko oil dalkar ya ghee or gud ki sath khaye
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#KDCV26
#30_4_26
#Curd rice
Ingridents
1.Rice.
2 .Curd
3.Green chilli ,kari patta
4.Salt cumin seeds,Rai.
5 ghee
Method 1_Rice ko wash kareke naram cook kar le .
2.thanda hone de fhir uss mai curd mix kare
3
Abb ghee mai cumiln seeds or rai green chilli kari patta ka vagar kareke Rice per dal de.
4 ye thande rice per tadka de kar he banaye garam karne per curd fatt jata hai
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#BP26
#1-5-26
#Corn poha
Ingridents_
1_sweet con makki
2.besan
3.green chilli
4.Salt hing, Soanf Turmaric,red chilli pow
5 Leman coriander leaves
6.Oil
Method_1 corn ko acchi tarah wash kareke usko grattervse grate kar le.
2.aik kadai mai oil garam kare rai soanf hing ka vagar kare fir green chilli or kari patta dale or sotte kare.
3.ab uss mai corn ka grate kiya hua kis dale or ulat palat kar acche se selkhlo fhir besan dal kar sekho.or ab water dalkar lid lagakar thode der pakae.
4 ab baki masale dalkar pani dalkar khula kula or oil chodne tak pakaye.
5 lemon or coriander lives se garmich kare
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#BP26
#1_5_26
#Jwar ka Poha
Ingridents_
1Jwar ke pohe. .. _2 bowl
2.Oil ... _1 tabel sp.
3.greenchilli. _taste se
4.salt. _taste se
5.Rai.dana. _10-15 dane
6.Soanf. _10-15 dane
7Onion. . . _1 peace
7.Tamatoes. . _1 peace
8.Turmaric pow. _colour ke liye
9.jiraloon pow. .. _taste se
Method
1.jwar ki pohe ko wash kareke 15 min soak hone rakh de.
2.kadai mai oil dale rai dana dale green chilli kari patta dale phir Onion dalkar sotte kare salt turmaric pow or jira lun pow dalkar jwar poha dal de .
3. 5 min lead lagakar steam de.
4 .garma garam serve kare
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#AAM26
#AamKhand(Aam ka shrikhand)
Ingridents_
1.fullcream milk ka Curd _1kg
2.Alphanso Mango 🥭 _ 2peice
3.Sugar. .. ... _taste se
4.elaychi. _ 10-12
5.Kesar. _10-12 tar
Method.1 milk ko garam kareke dahi jama le.
2 dahi ka hung curd banana hai.dahi ko chali mai rakh kar freeze mai rakh de.chani ki niche bartan laga de.
3.6-8 hour mai sara water nikal jata hai
Or hung curd ban jata hai
4.Mango ko cut kareke crush kar le juice nahi banana hai.
5. Hung curd mai crushed mango sugar Elaychi or kesar dalkar acche se fait le.
6.box mai dal kar freezer mai rakh de.
Bajar se pure fresh Aamkhand ready hai.
Puri parathe ke sath maja le
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#AAM26
#Kabuli Chana keri ka Achar.
Ingridents_
1.Kacchi keri. _1/2 kg
2.Kabuli chana. _ 250 gm
4.sarso ka oil. _250 gm
3.Salt.,Soanf,Sarso dana,Turmaric pow,red
chilli pow.,hing,
Method__1.kabuli chane ko acchi tarah kapde se saaf karle.
2 .Keri ko barik cut karke salt or turmaric pow dalkar rakh de .uss mai kabuli chana bhi dal de.
3 .2 days mai keri ke pani se chane ful jayenge.
4 .2 days baad keri or chane ko pani se nikal kar fan ki niche thali mai dalkar sukhne de.
5 Aik kacchi keri ab or cut kare.or jo chana or keri sukh gai hai uske sath mix kare.
6.ab ye kareeb 1 kg achar hai to sirf turmaric or hing ko chod kar baki sab masale 100 _100 gm dalenge
7.acvhe se sab masale mix kareke sar so ka oil garam kareke thankA kareke Achar per dal de.
8.lijiye ready hai tasty tasty Chana keri ka achar.
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#AAmKhand
Ingridents-
1. Hung curd. 1/2 kg
2.Alphanso
Mangoes. .2
3.Sugar. Taste se
4.elaychi. 15-20 dane
5.Kesar. 8-10 tar
Method _
1.dahi se hung curd banane 8-10 hour fridge mai chalni mai dahi ko rakh de .
2.hung curd ko nikal kar uss mai cruched mango sugar Elaychi or kesar dalkar milaye acchi tarah.
3 Thodi der ready hone ki baad frizer mai rakhe.
4 .ready hai yummy healthy Aamkhand Puri ya Parathe se enjoy kare
#AAM26
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#Dabda Keri ka Achar_
Ingridents_
1 kacchi keri. .. . _10-15
2.meethi dana. . _50gm
3.Salt. _ 50 gm
4.Soanf. _ 50gm
6.Sarso ki dal. _30gm
7 Turmaric pow. . _30 gm
8.red chilli pow. _Taste se maimi 30 gm dali
9.Hing. .. . . _Taste se
10Sarso ka Oil. _1/2 liter
Method ---
1.keriyo ko thodi der pani mai chod de.
2.uske bich Mai Aisa chira lagaye ki bichai se seed nikal jaye per tukde na ho
3.keriyo ko acchitarah andar bahar se namak haldi se lapat de.
4 2 din mai namak haldi ka pani mai hone se keri ka colour. yellow ho jayega.
5 pani se nikal kar keri ko acchi tarah thali mai rakhkar 10-12 gante Sukha le.
6.keri ki bache hue namak haldi ke pani mai dana meethi bhigo de.
7.sare masale halka se kadai mai sekh le.
8. namak ki pani se dana meethi ko nikal kar Sukha le.
9.sab masale or dana meethi bhi sab mix kareke keri mai bhar de.check kar le keri acchi tarah dry ho gai ho.
Kuch keriai masale bharke glass ki jarurat mai dale.fhir kuch masala dale fhir keri dale masala bhari hui.phir masala iss tarah sab keri masala dal de.
10 1/2 liter Sarso ka oil garam kareke thanda kareke achar ki jar mai dal de.
1 week baad Achar ready hai khane ke liye
#AAM26
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#Aam ka ladoo
Ingridents_
1 Stuffing ki liye--
1.ghee. 1 tabel spoon
2.coconut pow. 1 Bowl
3.jagerry pow. 1/2 bowl
4.elaychi. 12-15 dane
5.Aamras. 2-tabel spoon
Cover ke liye__
Ingridents_
1.ghee. 1 spoon
2.Aamras. . 1 bowl
3.Rice flour. . 2-tabel spoon
Method_
1.aik kadai mai ghee dalkar khopra dalkar
Jaggery pow. dalkar aam ras dalkar continue chala kar spoon per na chipke
Aisa stuffing bana le
2_ Cover ke liye_ 1 kadai mai ghee dalkar aik bowl aam ras dalkar, 2 tabel spoon rice Flour dalkar continue chalakar dough jisa bana le.
3.ab aik peda jisa banakar chapta kareke stuffing bharke ladoo makker mai shape bana le.
#AAM26
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#KacchiKeriKiChatni_Chatpati
Ingridents_
1.kacchi keri
2.Hari mich
3.Nimbu
4.DhaniyaPudhina
5.Salt
6.Ice Cube
7.Hing
Method_
1.keri ko accha wash kareke barik cut kar le.
2.Greenchilli,Coriander,Pudhina,hing,Salt,
Or ice cube dalkar grind kar le.sath mai lemon ka juice dale uss se colour accha aata hai.
#AAM26
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#RawMangoRecipe
#KacchiKeriRoll
Ingridents_
1.Kacchi keri. _2 piece
2.jaggeri pow. _1/2 bowl
3.Chat masala. _1 tea sp.
4.Black Salt. _1 tea Sp.
5 .Ghee. _1 tea sp.
6.Pudhina pow. _1 tea sp.
Method_
1.keri ko wash kareke boil kar le.
2.keri ke pulp ko chalni se chan kar alag kar le.
3.aik kadai mai 1 tea sp.ghee dalkar keri ka Pulp dal de.cuntinue spoon se chalaye jaggery pow.dale.last mai chat masalaor black salt dalkar,kadai se chutne lage tab tak pakaye.pudhina pow.bhi dale.
4.Aik oil se gress kari thali mai patla spread kar de or thali ko ghar mai pankhe ki niche rakhe.aik din baad dhup mai rakhe .
5 Sukhne per cut kareke Roll kar le .
aapke Tasty Kachi Keri Roll ready hai khane ki liye
#AAM26
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#KerikaThecha
Ingridents
1.keri
2.Garlic
3.Green chilli
4.Ground nut 🥜
5 Sarso ka oil
6.Salt
7 .Cumin seeds
8.red chilli pow.
Method_
1.keri,green chilli,Garlic,sabko tave per Acchi tarah sekh le
2.Sabko thanda hone per mixxer ke jar ya khard mai dardara peace le ground nuts salt or cumin seeds dalkar thoda red chilli pow bhi dale
3.abb sarso ka oil garam kareke thadka kareke Keri ki theche per Tadka de.
Ready hai mast tikkha khatta Thecha
#AAM26
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#Bread Roll
Ingridents___
1.Bread. _4 Slice
2.pateto _2 peace
3.green peas. _1/2 bowl
4 .green chilli. _1-2 peace taste se
5.Salt. .. . _ taste se
6.red chilli pow. _ 1 tea sp
7.Amchoor pow. _1 tea sp.
8.Soanf. . _1 tea sp
Method _
1._patatoes ko boil kar le.
2.green peas ko boil kar le salt dalkar
3.patatoes ko chilke utarkar masala bana le.
4.Patatoes ko aik bowl mai mash kare green 💚 peas dale or sab masale dalkar stuffing ready kar le.
5.Bread ki corners cut kareke corners ka bread crums bana le.
6.bread ki slice ko water mai gili kare ke nichod kar stuffing ka ball banakar dale or acchi tarah se soft hatho se tightly cover kareke bread crums mai lapetkar thodi der freezer mai rakh de.
7.Oil garam karene rakhe or bread 🍞 rools fridge se nikal kar fry kar le dono side se brown 🟤 hone tak.
Lejiye garma garam Bread roll ready hai green chatni ke sath serve kare.
#BP26
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Sabudana Khichdi
#BP26
Ingridents_
1.Sabudana
2.Patatotes
3.ground nut
4.Green chilli
5.Black pepper
6.Lemon
7.Salt
8.Cumin seeds
9.Coroander lives
10.kari patta
11.Coeiander lives
Method
1.Sabudana ko acchi tarah 2-4 Pani se wash kareke 6 hours ko soak kar de
2.groundnut ko sekh le.
3.Patotoes ko cut kar le,green chilli cut kar le.
4.Black pepper ka powder bana le.
5.kadai mai ghee dale green chilli,kari patta n Patoes dalkar sotte kare.
6.Patatoes pakh jane per Sabudana dale acchi tarah mix kare upper se grind ground nut 🥜 dale continue chalaye .
7.2-3 min.tak lead lagakar steam de.
8 Lemon juice n coriander leaves dalkar serve kare.agar chahe to Sugar dale maini nahi dala
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#BP26
#LeftOverRotiPoha
Ingridents_
1.4-5 Roti. ._4-5
2.Onion. _1 big size
3.Green chilli. _1 taste se
4.Kari patta. _8-10 leaves
5.Cumin seeds. _1 tea sp.
6.Salt. . _ Taste se
7.Lemon. _half lemon ka juice
8.Turmaric pow. _1/2 tea sp.
9.Red chilli pow. _1/2 tea sp.
10.Coriander lives. _10-12 leaves
11.oil. _1.tabel sp.
12.Sugar. _1/2 tea sp.
Method_
1.1 day purani Left over Roti ko Crush kar le.
2.Onion ko chop kar le.or green chilli ko bhi.
3.Aik kadai mai oil rakhe cumin seeds ka tadka de,onion 🧅 or green chilli dalkar sotte kare.
4.Salt dalkar Turmaric pow,or Red chilli pow dalkar crush roti dalkar barabar mix kare.
5 2 min.lead lagakar steam kare last mai Nimbu sugar (agar taste ki liye pasand ho to) or Coriander lives se decorate kareke serve kare.
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#BP26
#BhavnagriwithRawPappyaSamarn fry chilli
Ingridents
1.Besan
2.Oil
3.Papad khar
4 Salt
5.ajjwain
6.Turmaic pow.
7.Red chilli pow.
8.Raw papya
9.Greenchilli
10 .Kari patta
11.Hing
12.Rai
13.CuminSeeds
Method _ Bhavnagri
1 Besan ko salt or turmaric pow dalkar thichk paste banakar 10 min. Rest ki liye rakh de
2.mixxer ke jar mai oil pani or papad khar churn kar le.
3.10 min baad besan mai ye churn mix kareke acchi tarah mix kare ajwain pr hing dalkar sev ki mashine mai bhavnagri ki jali se bhavnagri bana le.visi jarre se tradionaly jada acchi banti hai
Pappya samar_
1.pappya ko grate kareke salt or turmaric laga kar uska kasela pan nikalne ki liye rakh de.
2.10 min.baad uska pani hands se dabakar nikal de.
3.kadai mai oil rakhe cumin seeds Rai ka tadka de green chilli n kari patta dale or grated pappya salt turmaric pow red chilli pow dalkar acchi tarah mix kare .ye sab full flame per karna hai.
Mirch fry_ green chilli ko bade piece Mai cut kareke full flame per fry kar le or uss per salt dal de.
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#BP26
Mungdalkhaman
Ingridents
1.mungdal
2.Curd
3.Greenchilli,ginger
4.Salt
5.Rai
6.Sesme seeds
7.Red chilli
8.Lemon
9.kari patta
10.Oil
Merhod_
1.Mung dal ko mixxer mai barik crush kar lo dardara.
2.crush dal ko curd mai 5-6 hours soak kar de fermentation ki liye.
3.5-6 hours ke baad uss mai salt Greenchilli ginger paste dale.or oil mai rai
Or sesame seed dalkar tadka de dal ki better mai.
4.Eno or lemon 🍋 dale best result ki liye.
5 Steamer mai water garam hone rakhe or gress kari hui plate mai better dalkar steam hone de.,15-20 minute steam hone ki baad knife se check kare.
Plate steamer se nikal kar thanda hone de 6.knife se piece cut karke tadka de de .oil mai rai sesame seeds green chilli or kari patte se.
coriander se decorate kareke serve kare.
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#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
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#MD26
#PalakkiFritters__ Mummy ko body mai oxigen ki Kami rahti thee.unnko daily nobilijer or Oxigen celender se Oxigen dena padta tha.unkoo Oily items nahi dete thea ye uska sabtitute
Ingridents_
1.Palak. 8-10 leaves
2.Besan. 2 tabel sp
3.Greenchilli. 1-2 piece
4.Salt. . . . . taste se
5.Hing. .. chutki bhar
6.Turmaric pow. .. 1/2 tea sp
7.Red Chilli Pow. 1 tea sp
8.Oil. . ... .. .. . .. 1 tabel sp.
Method_1.Palak ki leaves ko acchi tarah Wash kar le.
2.Besan ka salt turmaric pow.or redchilli pow dalkar semi liquid paste bana le.
3.aik nonstic pan ko oil se gress kare or Palak ki aik aik leaves ko better mai deep karke pan per dono side se crespy hone tak sake le.
Sausce ya green chatni ke sath serve kare
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#MD26
#Stuffed Papaya samar paratha
Ingridents_
1.Raw Papaya
2.Besan
3.green chilli
Kari patta
4. Hing
5.Salt
6 .Turmaric
Pow.
7 .Red chilli
Pow
8.Rai
9.CuminSeeds
10.Wheat Flour
Metod_
1.raw papaya ko grate kareke salt or haldi laga kar 10 min.rest ki liye rakh de.
2.10 min. Baad uska nichod kar pani nikal de
3.aik kadai mai oil rakhe rai cumin seeds or ka tadka de fhir green chilli or kari patta dalkar grated papaya dalkar Salt hing Turmaric.Pow or Red chilli pow dalkar sab mix kareke gas se utar le is ko crunchy he rakhna hai
Paratha ki Method_
1.aatebki loi le bele or stuffing bharkar halke hath se belkar tave per ghee ya oil se dono side se sekh le.
2.Garam garam curd,sausce,ya Achar kensath serve karo
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#MD26
#Chivda_mummy ghar per bahut accha banati thee .hum mayeke se aate thea to bahut sara chiwda or ladoo pack karti thee
Ingridents
1.Poha jada. 2bowl
2.Daliya dal. 1/4 bowl
3.ground nut. 1/4 bowl
4..Greenchilli. . .1-2 peice
5.kari. Patta. 8-10
6.Soanf. 2 tea spoon
7.Rai. 2 tea spoon
8.turmaic pow. 1 tea sp.
9.hing. 1/2 tea sp.
10.salt. Taste se
11.Oil. 4.tabel sp
Method___
1 badi kadai mai oil ko garam kare thoda thoda poha jare se fry kareke bade thali mai nikal le
2.daliya or ground nut bhi fry kareke nikal le.
3.ab green chilli kari patte bhi fry karke nikal le.
4 last mai oil mai hing,soanf,rai ka or turmaric pow.ka tadka dekar Fry pohe per dal de or acchi tarah mix kar de.
5.aapka chewda ready hai thanda hone per Air tight dabbe mai rakh de.
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#MD26
#Churme ki ladoo
Ingridents
1.wheat flour. . . 3_Bowl
2.ghee. 4 Tabel spoon
3.Sugar. 1.1/2 bowl
4.elaychi. . . 8-10 peace
5.Milk. dough ki liye
Method_
1 wheat flour mai ghee ka moyan dalkar
Milk se dough bana le tight
2.ghee hgaram kareke us ke muthiya ya moti roti banakar sekh le.
3 .muthiya ya ratinko thanda hone per dardara grind kar le.
4 .Chalni se chan le.
Mixxer ke jar mai sugar grind kar le sathai Elaychi bhi
5.muthiya ke crushAi pici hui sugar dalkar ladoo bana le.gheebkam pade to jis ghee mai fry kiya hai vo ghee dale or ladoo bana le.
6.chahe to dry fruits dale.maini nahi dale hai.
Humare yaha Ganesh chaturthi ko ye jarur banete thea.
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#MD26
Malpue_
Ingridents
1.wheat. Flour. 2 bowl
2 milk. 1 bowl
3.Sugar. . . . 1 bowl
4.Elaichi. . 8_10 peace
5.kesar. . 8_10tatde.
6.ghee. Fry karene ki liye
Method_
1.parapragat to ye all purpose flour (maida) se bante hai.
2.but. maini wheat flour se banaye hai
3.Wheat flour ka milk se dhire dhire dalkar aik thich solution banakar rest ki liye rakh de.sugar bhi uss mai dal de
4.1/2 an hour rest ki baad uss liquid mai kesar dalkar acchi tarah mix kar le.
5 Non stic fry pan mai ghee garam kare or Malpoe dono side se light brown hone rakh sekh kar bana le.
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#Kacchi keri ka Rajasthani Achar
#PD26
Rajasthani Keri Ka Achar (Raw Mango Pickle) Ingredients 500 g raw mangoes (keri) 3 tbsp salt 2 tbsp red chili powder 1 tbsp turmeric powder 2 tbsp crushed mustard seeds (rai kuria) 1 tbsp fennel seeds (saunf), lightly crushed 1 tsp fenugreek seeds (methi), lightly roasted 1/4 tsp asafoetida (hing) 200 ml mustard oil Method Prepare the mangoes Wash the raw mangoes and dry them completely. Cut into medium-sized pieces. Mix the spices In a large bowl, add mango pieces. Add salt, turmeric, chili powder, mustard seeds, fennel, methi, and hing. Mix everything well. Heat the oil Heat mustard oil until it starts smoking lightly. Let it cool completely. Combine Pour the cooled oil over the mango mixture. Mix properly so all pieces are coated well. Store Transfer to a clean, dry glass jar. Keep it covered for 4–5 days and stir once daily with a dry spoon. Ready to Eat The pickle starts tasting good in 3–4 days. Full flavor develops in about a week. Tips Always use dry utensils. Mango pieces should stay covered in oil for longer shelf life. For authentic Rajasthani flavor, you can add a little extra chili and mustard. Tastes amazing with Bajra Roti, Dal Baati, or parathas.
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#PD26
spicy, tangy Maharashtrian-style thecha made with raw mango (keri), tomato, garlic, and green chilies. Ingredients 1 raw Raw Mango (peeled and chopped) 2 medium Tomato 6–8 green chilies 6–7 garlic 2 tbsp peanuts (optional) 1 tbsp oil Salt to taste 1/2 tsp cumin seeds Fresh coriander leaves Method Roast the ingredients Heat oil in a pan. Add cumin, green chilies, garlic, and peanuts. Sauté for 2–3 minutes. Add tomatoes and cook until soft. Add chopped raw mango and cook for another 2 minutes. Cool and grind Let everything cool slightly. Grind coarsely using a mixer or mortar-pestle. Keep the texture slightly chunky. Season Add salt and chopped coriander. Mix well. Serving Ideas Enjoy with: Bhakri Thepla Vada Pav Dal-rice or parathas Tips For smoky flavor, roast tomatoes and chilies directly on flame. Add extra raw mango if you like it more tangy. Best served fresh.
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#PD26
#17-5-26
#KareleKaAchar(freeze mai rakhi)
Here’s a simple and tasty recipe for Karela Pickle in WhatsApp-style English: 🥒 Karela Ka Achar Recipe 🥒 ✅ Ingredients: 500 gm karela (bitter gourd) 2 tbsp salt 1 tbsp haldi (turmeric) 2 tbsp saunf (fennel seeds) 1 tbsp rai (mustard seeds) 1 tbsp methi dana (fenugreek) 1 tsp kalonji 1 tsp red chilli powder 2 tbsp vinegar or lemon juice 4–5 tbsp mustard oil 👩🍳 Method: 1. Wash karela & cut into thin rounds. Remove hard seeds if needed. 2. Add salt + haldi, mix well & keep for 2–3 hrs. 3. Squeeze out extra water from karela. 4. Dry roast saunf, rai & methi lightly, then crush coarsely. 5. Heat mustard oil till smoky, then cool slightly. 6. Mix karela with all spices, chilli powder, kalonji & vinegar/lemon juice. 7. Add oil & mix properly. 8. Store in clean glass jar. 9. Keep in sunlight for 2–3 days for best taste. 😋 Tasty karela achar ready! Best with paratha, dal-chawal & roti.
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#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 
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#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 
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#Vegitabel Handwa_Suji mai sab vegitabels chop karare dali or nonstic pan per better mai eno dalkar uttapam bana liya
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#Protien Wrap_Mung dal ki roti ki dough se kacchi pakki roti banayi or usmai Rajma,Tofu panner ki masale dalkar stuffing banakar dono taraf se ghee/oil se sekh liya or green dhaniya Pudhina Chatni ki sath serve kiya
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Upma recipe - 2 logon ke liye - ingredients : 1 cup suji, 1 pyaz barik kati, 1 hari mirch, adrak ka tukda, 8-10 curry patta, 1 chammach chana dal, 1 chammach urad dal, rai, namak, 1 nimbu, hara dhaniya, 2.5 cup paani, 2 chammach tel/ghee. Kadahi me suji dal kar dheemi aanch par 5-6 min halki gulabi bhun lo. Khushboo aane lage to nikal kar plate me rakho. Jalni nahi chahiye. Kadahi me tel garm karo. Rai dalo, phir chana dal, urad dal daal kar halka sunhera karo. Curry patta, hari mirch, adrak, pyaz daal kar 2 min bhuno. 2.5 cup paani aur namak daal kar ubaal aane do. Taste check kar lo, abhi thoda tez lagega. Ubalte paani me dheere dheere bhuni suji daalte jao aur lagatar chalate raho. Gaanth na pade isliye ek haath se daalo, ek se chalao. 2 min dheemi aanch par dhak kar pakao. Gas band karke upar se nimbu nichod do aur hara dhaniya daal do. Tip - Upma soft chahiye to paani 1:3 rakhna. Sabzi daalni hai to matar, gajar matar pyaz ke saath hi bhun lo. Ghee daal kar khaoge to ekdum hotel jaisa banega. Chai ke saath try karo.
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Indigridience
Rice
Udad ki dal
Imli
Vegetables...
Loki
Tomotor
Aalo
Onion
Recipy.....sabse phle idli bnane k liye rice ko barik pees lo mixer m uske bad uska better tyyar krlo or use 10/15 min k liye dhk kr rkhdo fir ek cooker m thoda sa pani garm krlo or better ko idli stand m bhr lo fir us stand ko cooker m rkh do dhyan rhe ki pani itna ho jitna stand k niche ka hissa pani m ho bs itna upr better tk pani nhi jana chahiye....
Ab Sambhar bnane k liye udad ki dal or loki allo ye sb cooker m boil krlo uske bad ek kdai m thoda sa ghee or rai dalo jb rai pk jaye to usme thodi si mixer ki huyi pyaz dalkr fry krlo or fir usme sari vegetables jo boil ki thi unhe usme daldo upr s mirch namak masala haldi thoda sa sambhar masala ye sb dalkr ache s pkalo or jb sambhr pkjaye to thoda sa imli ka pani taste anusar daldo jitna khtta apko psnd ho itna apka idli or sambhr tyyar h
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French fries 🍟🍟
Recipy ....
First step .....sabse phle aalo ko wash Krle or fir long shape m cut krle medium size m
Fir unhe pani m ache s dhokr ek sukhe kpde pr fela le jisse ki unka Pani nikl jaye.
Ab ek kdai m thoda oil Dale or use grm hone de jb oil grm ho jaye to aalo usme dalkr deep fry Krle crispy hone tk jb aaloo ho jaye to unhe bhr nikalle or unpe upr s chat masala dal le bhut tasty lgta h
Special notice-- Ek bat or kdai m jb ap aalo Dale tb thoda sa namak bhi dal de to Namak proper aalo m aajata h andr tk..
Yelijiye apki yummy yummy french fries 🍟 🍟 ready h green chilli or red sauce k satth serve kre khud bhi khaye or sabko bhi khilaye
