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Hashtag: #Ada
250 posts found for your hashtag #Ada
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#kitchendiaries #onan2025 #dish_sandya ( idli, vada, dosa, Pongal and sweet pongal
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Palada Payasam#KichenDiaries #Onam2025 Without Payasam Onam is incomplete
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Masala chana dal Vada with Tomato ketchup #Kitchendiaries #Onam2025
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AKKARAVADISAL ( SWEET MILK PONGAL ) God\'s own country Kerala is a among greenest states in the country & it has an abundance of local produce. Kerala cuisine is interesting & it is different from other Southern states. To indulge your sweet tooth, Kerala has a delectable variety of traditional desserts - from Ada pradhaman to Kozhikode halwa. Here I have made Akkaravadisal . It is also known as Akkara Adisil. This is a traditional Iyengar speciality. #KitchenDiaries #Onam2025
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Onam Sadhya #KitchenDiaries #Onam2025 My Onam Sadhya is full of feast with flavours, textures and aromas. Mains: Tamarind Rice, Sambhar, Beetroot Uttapam and Vadai Sides/Condiments: Sweet Dahi, mango Pickle, Papadam, spinach fritters, plantains and fresh grated coconut. Sweet Rice Payasam.
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ADA PRADHAMAN (FLATTENED RICE/POHA PUDDING/KHEER) Ada Pradhaman is a traditional Keralan dessert made by rice ada (poha) , coconut milk and jaggery. Ada pradhaman is specially prepared in every Keralan household during Onam festival. It is one of the main elements of Sadya. Ada pradhaman is one type of payasam and known as a king of payasam. Traditionally coconut milk and jaggery is used but we can replace them with milk and sugar. I prepared with dairy milk and suagr. #KitchenDiaries #Onam2025
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Rice, Ambila, banana chips, kankada chips,aloo chips, Badi, papad #Kitchenduaries #onam2025
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A guilt free,no sugar sweet for this Diwali.
ANJEER PHULJADI
10 anjeer wash and soak for 2 hours
! tbsp ghee
1 tbsp dessicated coconut powder
silver varakh
1. Grind the soaked anjeer coarsely.
2. In a kadai,add ghee and pour the ground anjeer paste,
3. Keep sauteing on low flame.
4. Take a spoonful of sweet and press on a skewer,roll on coconut powder and garnish with silver varakh.
#diwalisnack
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Mirchi Vada #snacks A spicy and crispy Indian snack made with large green chilies (mirchi) stuffed with a flavorful potato and spice mixture, coated in a chickpea flour batter, and fried to perfection. 😋
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Sabudana Vada #snacks Crispy and crunchy Indian fritters made with soaked sabudana (tapioca pearls), potatoes, and spices, perfect as a snack or fasting food. 😋
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#Snack
Sabudana vada...that\'s crispy outside and softer inside generally made during fasting.
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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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#Snack
Homemade mixture just goes well with curd rice/sambar sadam or with kadak chai/filter kapi.
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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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#Snack
Mirchi Vada
Mirchi Vada is a vegetarian snacks native to Jodhpur in Rajasthan. The dish is made by stuffing a green chili with indian spices, mashed potato, and gram flour, then it is wrapped in besan batter and fried until golden brown.
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#Snack
The modern cinnamon roll originated in Sweden in the early 20th century, evolving from earlier spiced sweet buns that became popular as cinnamon became more accessible through trade routes. Swedish immigrants brought the recipe to the United States, where it was adapted into the larger, sweeter, frosted version common today.
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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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#CookWithPrestige
This isa one pot dish...chanadal kootu prepared in pressure cooker that goes well with sambar and rice.
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#CookWithPrestige
Bajre ki roti, kadhi, garlic chatni
Used utensils prestige tava and kadai
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#CookWithPrestige
Kadahi paneer with jeera rice prepared it in prestige karahi
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#CookWithPrestige
Dishname: Dahi vada
#Prestige Mixture Grinder
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#CookWithPrestige
Aloo Posto (potato curry by poppy seeds paste)
A very popular and favourite dish in Bengal
I have used Prestige nonstick induction based kadai
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#CookWithPrestige
Kacchi Haldi Ki Sabji
I made this raw‑turmeric vegetable in a Prestige kadai. The Prestige kadai is really good—food doesn’t stick to it and it cooks well.”
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#CookwithPrestige Recipe -oil free chicken biriyani used a Prestige kadai to make a delicious, flavorful chicken biryani recipe.
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#CookWithPrestige
Pocket Samosa made in Prestige Kadai and Prestige Pan.
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#Cookwithprestige
Coconut fish curry
I used prestige non stick kadai
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#CookWithPrestige Creamy Dal Makhani cooked in prestige cooker and prestige kadai..
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#CookWithPrestige
Recipe: Pumpkin Dhoka Curry
Prestige non stick kadai has been used to prepare this curry
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#cookwithprestige
Using prestige pressure cooker & prestige kadaii made this amazing chaat
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#cookwithprestige
This chaat made using prestige pressure cooker & prestige kadaii.
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#CookWithPrestige
Fish Curry
This fish curry has been prepared on a prestige kadai
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#CookWithPrestige
Chicken Manchurian
The Chicken Manchurian recipe is easy to cook in a kadai and I have cooked it in a prestige kadai.
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#cookwithprestige
I have made Methi Matar Malai Kofta curry using Prestige kadai .
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#cookwithprestige
puri subji, Subji made with prestige pressure cooker and puri made with prestige kadahi
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#cookwithprestige
punjabi pakora kadhi made with prestige kadahi
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#cookwithprestige
chicken potli biryani made with prestige kadahi
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#CookWithPrestige
Keser badam Brafi
Made with prestige mixer n kadhai .
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Cookwithprestige
Amla murabba
Made with prestige kadai
Amla murabba is delicious and very beneficial. It’s rich in iron and vitamin C.
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#Cookwithprestige
Lauki halwa
Made with prestige kadai
Lauki (bottle‑gourd) halwa is a sweet Indian dessert, especially popular in the winter season. It tastes delicious and is also very healthy. You can make it for any party or special occasion.
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#cookwithprestige
I have made Roti Lasagne using Prestige tawa and kadai .
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#cookwithprestige
I have made Navratan Pulao using Prestige kadai.
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Rasmalai With Rose Flavour
#CookWithPrestige
This popular Indian dessert has been prepared in a prestige kadai .
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#CookwithPrestige
Sabudana Vada prepared in prestige kadhai
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#cookwithprestige
Schezwan paneer noodles
Made noodles in prestige kadai
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#CookWithPrestige
I made festival special thali in a prestige pan ,Kadai and Non-Stick wok Pan.
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#cookwithprestigeRecipe name: Ruby Polau
Items of Prestige used-
Prestige kadai (28 cm/3.8 L)
Prestige omega deluxe frying pan (26 cm/2.1 L)
Induction
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#cookwithprestige
Rajasthani churma with mava
Made in Prestige Kadai
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#CookWithPrestige
Pav bhaji quesadilla
Used utensils prestige pressure cooker, kadahi and tava
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#CookWithPrestige
Sahi paneer and butter fried parathe
Used utensils prestige kadai and tava
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#cookwithprestige
I used prestige kadhai for this winter special badam gund raab
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#cookwithprestige
Street style chowmein and schezwan vegetables
Made using prestige cooker and kadai
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#cookwithprestige
#prawnmangocurry
Prawn mango curry used by prestige kadai
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#CookWithPrestige
HARIYALA PULAO WITH RAITA
Prepared in Prestige Kadai
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#cookwithprestige
Kids most favorite... MAGGIE.. Made using prestige kadaii.
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#CookWithPrestige
KESARIYA NARIYAL KI BARFI
Prepared in Prestige Kadai
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#CookWithPrestige
Made chutney, medu vada, sambar using Prestige pressure cooker, Prestige kadhai and Prestige mixer and grinder
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#cookwithprestige
SWEET PONGAL Prepared using Prestige cooker and kadai..
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#cookwithprestige
Dal Muradabadi
Cook in prestige pressure cooker
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Recipe name-Gajar ki launji #carrot
Ingredients-2cups grated carrots, 1/2tsp citric acid, 1lemon juice, salt and red chili powder to taste, 2tbsps mustard oil, 1/4tsp asafoetida, 4tbsps jaggery, 1tsp Coarsely ground spices (Coarsely ground spices dry red chillies, amchur, coriander seeds, methi, kalongi and saunf seeds,) Method-mix carrots with salt and pressure-cook on low heat for 1 whistle . Open the cooker and keep the carrots aside. Heat oil in a kadai; add asafoetida and carrots . Cook for 1 minute. Add all the remaining ingredients one-by one and cook till the water evaporates and carrots get chutney like consistency . Cool and fill in dry jar. Tasty nutritious and sweet colored chutney is ready.
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#PrepSnap
Mendu Vada
Aaj Maine leftover rice se makeover karke main Mendu Vada banane ki preparation ki Hai. 🙏🥰
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#PrepSnap
Sago VadaPreparation of Sago vada( Sabudana Vada) for fasting
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Til Gud ladoo
Ingredients (Samagri)
Safed Til – 1 cup
Gud (Jaggery) – ¾ cup (crushed ya grated)
Desi Ghee – 1–2 tbsp
Elaichi powder – ¼ tsp (optional)
Til bhune: Kadhai me til ko low flame par dry roast karein jab tak halka golden aur khushboo aane lage. Plate me nikaal kar thanda hone dein.
Gud pighlaye: Usi kadhai me ghee daalein, phir gud add karein. Low flame par melt karein (paani nahi daalna).
Mix karein: Jab gud ache se melt ho jaaye, gas band karke bhune til, elaichi powder aur optional nuts mila dein.
Ladoo banayein: Haath halka ghee se grease karke mixture se chhote ladoo bana lein. Garam-garam hi shape karein.
Set hone dein: Thanda hone par ladoo ache se set ho jaayenge.
Tips:
Gud zyada pakaya to ladoo hard ho jaate hain.
White til ki jagah black til bhi use kar sakti hain.
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#Tiranga
🧡🤍💚 TRI COLOUR KHARVAS🧡🤍💚 Today\'s after lunch dessert is a very traditional sweet known as poss or kharvas in Goa & Maharashtra, junu in Kannada & so on...Made using jaggery, cardamom powder, nutmeg powder & also added extra coconut milk too. Tri colour Kharvas to celebrate our Nation\'s 75th Republic Day🧡🤍💚🇮🇳 Today, let’s be thankful for the gift of freedom and strive to contribute to our beloved country’s progress.🧡🤍💚 🧡🤍💚HAPPY REPUBLIC DAY🧡🤍💚
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#tiranga Tricolor steamed wadas with spinach puree for green and orange carrot for orange color., is healthy snack for celebration of republic day.
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#tiranga Tricolor steamed wadas served as snacks with spinach puree for green and orange carrot for orange color., are healthy snacks for celebration of republic day.
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#tiranga
Tricolor kulfi wada is tasty dessert with orange sauce and pumpkin falooda , for celebration of republic day.
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#tiranga
Tricolour Breakfast with Tricolour chutney
Medu vada
Idli
Palak appe
Onion Tomato Chutney
Coconut Chutney
Coriander Coconut Chutney
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#Tricolour
Mumbai Chi Vada pav with lehshun chutney n mirchi
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#BPIC
Kesariya badam thandai
Thandai is a traditional drink of Punjab. A fresh, spicy cold drink with almonds and spices. Thandai is a very delicious, refreshing and energizing drink in the summer days.
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#BPIC
BADAM CHOCOLATES
Badaam chocolate is a rich, smooth chocolate infused with crunchy roasted almonds, offering the perfect blend of creamy sweetness and nutty goodness. Every bite delivers a delightful contrast of velvety chocolate and crisp badaam for a truly indulgent treat. 🍫🌰
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#BPIC
Badam Halwa is a rich, luxurious Indian sweet, often considered a \"fit for a king\" dessert. It is a traditional pudding-like sweet, popular across India but particularly associated with festive occasions like Diwali, weddings, and special gatherings.
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#BPIC
Broccoli steamed vada (or vadi) is a healthy, guilt-free Indian snack or appetizer made from finely chopped or grated broccoli, mixed with gram flour (besan),semolina or lentils, spices like cumin and green chillies, and steamed rather than fried. It results in a soft, nutritious, and aromatic snack packed with protein and fiber.
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#BPIC
Beetroot kanji.- is probiotic-rich, crimson-colored drink made from beetroot, mustard, and spices complements the light, spongy steamed dumplings, creating a refreshing, gut-friendly, and vibrant probiotic drink.This healthy twist on a traditional Indian snack features steamed, low-oil semolina (suji) vadas soaked in a tangy, fermented beetroot kanji.
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#BPIC
BADAM POUND CAKE
Rich, buttery and loaded with crunchy almonds, this Badam Pound Cake melts in your mouth with every bite. A perfect blend of warmth and royal flavour.
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#BPIC
️Badam Khajoor Barfi
Naturally sweet khajoor and dry fruit barfi topped with crunchy almonds — wholesome, refined-sugar-free indulgence.
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#BPIC
Badam KI CHAY
Vegan-sugar free - Indian Masala Chai. Fabulous home made almond milk tea with homemade chai spice blend with cardamom, cinnamon, pepper and cloves . Almond tea is a good alternative to dairy tea for people who are lactose intolerant or have a milk allergy. Almond milk is a plant-based milk that\'s high in vitamins and minerals, and it\'s a good source of protein and fiber. This Flavorful Indian Chai tea made vegan and sugar free with goodness of dates and raisins .
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Participating in the Carrot Contest itself felt like a beautiful achievement. 🥕✨ Every moment of creativity, planning, and effort helped me learn and grow. I’m truly grateful for this wonderful platform and the opportunity to showcase my passion. A heartfelt thank you to the organizers, respected admins, and my amazing friends for their constant support and encouragement. And a special thanks for the beautiful gift — my Prestige Platina Popular Kadai — which made this achievement even more memorable and close to my heart. 💛🎁
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#Holi26
Steamed semolina (sooji) vada in beetroot kanji is a healthy, vibrant, and probiotic-rich twist on the traditional Holi snack. It pairs soft, oil-free semolina dumplings with a tangy, fermented drink made from beetroots, black mustard, and spices, providing a refreshing digestive boost and a stunning magenta color to the Holi feast.
Steamed semolina (sooji) vada in beetroot kanji
Steamed semolina (sooji) vada in beetroot kanji
Ingredients
For the Steamed Vada:
• 1 cup Semolina (Rava/Sooji)
• 1 cup Yogurt (Curd)
• 1/2 cup Water
• 1 tsp Ginger-green chili paste
• 1/2 tsp Fruit salt (Eno) or baking soda
• Salt to taste
• Oil for greasing the steamer
For the Beetroot Kanji:
• 1 cup Beetroot, peeled and grated or julienned
• 1.5 liters Water (boiled and cooled)
• 2 tbsp Black mustard seeds (Rai), coarsely ground
• 1 tsp Red chili powder
• 1 tsp Black salt (Kala Namak)
• Salt to taste
• 1/2 tsp Asafoetida (Hing)
Method
• -In a large glass jar, combine the water, grated beetroot, mustard powder, black salt, regular salt, hing, and red chili powder.
• Mix well and cover with a cloth.
• Let it ferment in a warm place for 3–4 days.
• Mix semolina, yogurt, water, ginger-green chili paste, and salt. Let it rest for 15 minutes.
• Grease the steamer plates. Add fruit salt (Eno) to the batter and stir gently.
• Pour into the steamer and steam for 10-12 minutes until fluffy.
• : Once the kanji is ready, add the steamed vadas into the beetroot liquid.
• Let them soak for at least 3-4 hours or overnight in the refrigerator.
• Serve chilled as a digestive drink/snack during Holi.
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#Holi26
Steamed semolina (sooji) vada in beetroot kanji is a healthy, vibrant, and probiotic-rich twist on the traditional Holi snack. It pairs soft, oil-free semolina dumplings with a tangy, fermented drink made from beetroots, black mustard, and spices, providing a refreshing digestive boost and a stunning magenta color to the Holi feast. Steamed semolina (sooji) vada in beetroot kanji Steamed semolina (sooji) vada in beetroot kanji Ingredients For the Steamed Vada: • 1 cup Semolina (Rava/Sooji) • 1 cup Yogurt (Curd) • 1/2 cup Water • 1 tsp Ginger-green chili paste • 1/2 tsp Fruit salt (Eno) or baking soda • Salt to taste • Oil for greasing the steamer For the Beetroot Kanji: • 1 cup Beetroot, peeled and grated or julienned • 1.5 liters Water (boiled and cooled) • 2 tbsp Black mustard seeds (Rai), coarsely ground • 1 tsp Red chili powder • 1 tsp Black salt (Kala Namak) • Salt to taste • 1/2 tsp Asafoetida (Hing) Method • -In a large glass jar, combine the water, grated beetroot, mustard powder, black salt, regular salt, hing, and red chili powder. • Mix well and cover with a cloth. • Let it ferment in a warm place for 3–4 days. • Mix semolina, yogurt, water, ginger-green chili paste, and salt. Let it rest for 15 minutes. • Grease the steamer plates. Add fruit salt (Eno) to the batter and stir gently. • Pour into the steamer and steam for 10-12 minutes until fluffy. • : Once the kanji is ready, add the steamed vadas into the beetroot liquid. • Let them soak for at least 3-4 hours or overnight in the refrigerator. • Serve chilled as a digestive drink/snack during Holi.
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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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#wd26
I am my own inspiration because everything I create, learn, and overcome begins with me. My kitchen is my laboratory, my comfort zone, and sometimes even my battlefield — and through it, I’ve discovered strengths I didn’t know I had. In My Kitchen, I am: The creator — turning simple ingredients into something meaningful. The problem-solver — adapting, experimenting, fixing what didn’t work. The nurturer — feeding not just myself but my confidence and creativity. The learner — every dish teaches me patience, courage, and precision. Here, I don’t wait for validation. The aroma of my effort is my applause. My growth is visible in every new recipe I master and every mistake I turn into mastery. 🌱 Beyond My Kitchen Outside the kitchen, the same qualities shape who I am: Resilience — because failures only make me better. Self-belief — because I’ve seen myself rise from my own doubts. Independence — because I trust my instincts and build my own path. Creativity — because life, like cooking, is a blend of choices, flavors, and courage. I inspire myself because I know the journey I’ve walked — the struggles I don’t speak about, the quiet victories no one else sees, the persistence that keeps me moving. ✨ The Real Reason I am my own inspiration because I’ve watched myself grow — into someone who tries, fails, learns, improves, and still shows up with heart and hope. Today i am a proud leader in my professional journey empowering teams committted to excellence. Being a daughter keeps me grounded and connected to my roots. As a sister i have strengthened my ability to mentor and support. As a wife i value mutual respect and balance my worklife and family time. I am proud that i wear meaningful roles where as a mother ai strive to create a nurturing and encouraging space for my son to make him a good human being
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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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#wd26 Happy women\'s day to all women
Everyone says her mother or sister to be her inspirer ,but my helper@ . sawetrisawetri ,who is not educated but hard working, and affectionate person,so inspires me very much . Sometimes she behaves like a daughter. She brings energy, adaptability, and perhaps a fresh, youthful perspective to my daily life. She is likely agile, quick to learn, and brings a sense of light-hardheartedness to solving tasks.Some times ,she acts like my mother, she provides comfort, emotional support, and wisdom. This suggests a deep, intuitive understanding of my needs and a nurturing approach to ensuring my well-being.Her ability to fix problems quickly highlights that she is practical, resourceful, and focused on results. She is likely observant and capable of handling complex situations with simple, direct solutions.This all I realized, when I had fracture in my backbone, she cared for me like a mother and daughter. I was nervous, and feeling darkness in my life but I could defeated obstacles with grace, because she motivated me to chase my own dreams.Her lack of formal education is clearly outweighed by high emotional intelligence. She understands me on a personal level—a skill that cannot be taught in a classroom—allowing her to connect deeply and act proactively. She transformed a house into a home, often with a \"warm smile\" despite her own struggles.Even in difficult situations, she maintains a positive outlook. She taught me that every can overcome obstacles with a smile. Her resilience inspires me to face my own challenges with courage an determination, turning “my mess into a message\" of hope.She has no bookish knowledge, but the formula of giving comfort and happiness\" Everyone describes her as a person who possesses practical wisdom, deep empathy, or emotional intelligence rather than formal, academic education. One thing that inspires me is How can a person find so much satisfaction and happiness in life without any fame name ,money and security ,in such a tender age, that is the lesson she gives me every time .
This , inspiration and art of living in life and enjoying life in every situation ,she always gives me .
I want to express my deepest gratitude to my inspirer, for changing my outlook on life..\"Thank you for being the light in my life..\"
She didn\'t just change my days; she changed my life for the better.\" That is why she is great inspirer to me .
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#HOLI26 Healthy and delicious, Khandvi is a light Gujarati snack made with gram flour (besan) and yogurt. To prepare it, take 1 cup besan, 1 cup curd, and 2 cups water in a bowl. Add ½ teaspoon turmeric powder, 1 teaspoon ginger-green chilli paste, and salt to taste. Mix everything well until the batter becomes completely smooth and lump-free. Pour this mixture into a pan and cook it on medium flame while stirring continuously so that no lumps form. After a few minutes the mixture will start thickening; keep stirring until it becomes smooth and spreadable. Quickly spread a thin layer of this cooked batter on the back of a plate, tray, or clean kitchen counter. Allow it to cool for 2–3 minutes, then cut it into long strips and gently roll each strip to form beautiful khandvi rolls. For tempering, heat 1 tablespoon oil in a small pan, add 1 teaspoon mustard seeds, 1 teaspoon sesame seeds, and a few curry leaves, and pour this tempering over the rolls. Finally garnish with grated coconut and chopped coriander leaves. Soft, melt-in-the-mouth Gujarati khandvi is ready to serve. 🌿
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Tricolour Kanji Vada
#Holi26
ingredients:-
✅️ 1कप- उरद दाल
✅️1/2 कप- काली सरसों (राई)
✅️नमक स्वादानुसार
✅️1/2 चम्मच- हीग
✅️1 चम्मच- लाल मिर्च पाउडर
✅️1 कप - तेल
✅️3चम्मच- गुड़
✅️1 टेबल स्पून- अपराजिता के फूल
✅️1 टेबल स्पून- गुलाब के फूल
✅️1 टेबल स्पून- गुडहल के फूल
✅️पानी आवश्यकता नुसार
विधी--
👉सबसे पहले उरद दाल को धोकर पानी डाल कर 2 घंटे के लिए भिगोकर रख दे! 2 घंटे के बाद दाल का पानी निकाल कर इसे गराइन्डर में डाल कर गराइन्ड कर ले और महीन पेस्ट बना ले! एक बाउल में निकाल कर रख ले!
👉सरसों को भी धोकर पानी डाल कर 10 मिनट के लिए भिगोकर रख ले और 10 मिनट के बाद मिक्सर जार में डाल कर पीस ले और पेस्ट बना ले!
👉एक बाउल मे पानी ले और उसमे अपराजिता का फूल डाल कर उबाले ।मध्यम आच पर इसे 2 मिनट उबाले और छन्नी से छानकर रख दे ।
👉इसी तरह से गुडहल का फूल और गुलाब का फूल भी उबाले और छानकर रख दे ।
👉1 लीटर पानी को पैन में डाल कर उबाले और ठंडा कर इसे तीन अलग अलग जार में डाल कर इसमें बराबर से हीग, नमक, लाल मिर्च पाउडर, गुड़ और सरसों का पेस्ट डाल कर अच्छी तरह से मिलाएं!
👉अब एक जार मे अपराजिता के फूल का पानी मिलाए, दूसरे जार मे गुलाब के फूल का पानी और तीसरे जार मे गुडहल के फूल का पानी मिलाए ।
👉एक कडाही में तेल डाल कर गरम करें और इसमें पिसी हुईं दाल के बड़े डाल कर तल ले! इसे मध्यम आच पर सुनहरा होने तक तले और प्लेट में निकाल कर रख ले! इसी तरह से सारे बड़े बना ले और सरसों के बने हुए तीनो तरह के पानी में डाल दे! इसे ढककर 2 दिनों तक गरम स्थान पर रख दे!
👉 2 दिनों के बाद आपका तिरंगा कान्जी बड़ा खाने के लिए तैयार हो जायेगा!
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#IOP
Sabudana vada...
This recipe is very yummy😋 and testy making in navratri festival🥳
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#IOP
Custatd Sevaiya
Custard Sevaiya is a creamy and comforting dessert inspired by the rich traditions of Mughlai cuisine, where vermicelli-based sweets hold a special place during Ramadan and festive celebrations like Eid. Thin roasted sevaiya are cooked in milk and combined with smooth custard, creating a luscious pudding-like dessert with a beautiful balance of texture and flavor. Lightly sweet, aromatic, and often garnished with nuts, this dessert is perfect for iftar or festive gatherings. This version brings a delightful fusion twist to the traditional sevaiya, making it both nostalgic and refreshing.
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#IOP
💛🧡MAVINAHANNU PAYASA in Kannada (MANGO KHEER)🧡💛
This is an authentic traditional preparation from my native Karwar and Ankola too, learnt from my mother and got it done from her itself, pure love🧡. Maybe few must be making this delicacy at their home too. This is a must at every household when there is a wedding or Thread ceremony held during the season of Mangoes. Generally, it\'s done with a variety of Mango by name \'Ishad\' which is available at my native, but now enjoying this delicacy made using Alphonso. Ishad mango is much more pulpy compared to the other variety of mangoes.💛🧡
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#IOP
Badami Noor Phirni
Silky blended rice phirni delicately garnished with almond slices for a rich and comforting traditional treat.
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#ES1
INSTANT MEDU BDA WITH RASAM
Crispy on the outside, soft and fluffy on the inside these instant medu vadas are a perfect quick fix for your South Indian cravings! Paired with a hot, tangy bowl of rasam, every bite is a burst of comforting flavors.
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✨ Navratri Special ✨RECIPE CONTEST 📋
As we welcome the Divine Mother, our kitchens transform into sacred spaces of flavor and devotion. Whether it’s the crunch of Sabudana Vada, the comfort of Samak Ke Chawal, othe crispy kuttu ke pakore or the sweetness of Makhana Kheer, we want to see your Vrat (fasting) masterpieces!
🌸To Enter: Post recipes of your Navratri/ Vrat Special dishes
🗓️ Contest Dates: 22nd March – 28th March
👉 Hashtag: #CNV26
🏆 Prize: The most authentic and creative recipes will WIN awesome Prestige Surprises! 🎁
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#iop
Sheer Khurma is a rich, traditional Mughlai dessert featuring milk, dates, fine vermicelli, and ghee. Often associated with festive celebrations like Eid ul-Fitr and Ramadan across the Indian subcontinent and Central Asia, its name literally translates to \"milk with dates\".
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Shahi Sheer Khurma #IOP
Shahi Sheer Khurma is a classic Mughlai dessert made with milk, dates, fine vermicelli, nuts & ghee. It is a traditional festive delight and is made during Eid ul-Fitr, Ramadan. Sheer Khurma is very popular in India, Pakistan, Bangladesh and Afghanistan. If you have never tried this before, you are really missing out the most delicious Mughlai treat.
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