Cauliflower : 3-4 florets ( cut into small pieces)
Green beans : 8-10 ( cut into small pieces)
Capsicum : 1/3 of red , green and yellow ( cut into small pieces)
Carrot : 1 small ( cut into small pieces)
Paneer : 100 gms (optional)
Tomato : 2 medium size ( paste)
Ginger : 1 inch ( paste )
Cumin seeds : 1/2 tea spoon
Cashew : 8-10 ( soak for sometime and then paste)
Raisins : 10-15 ( soak and paste)
Charmagaz : 1 tea spoonful ( soak and paste)
Curryleaves : 8-10
Whole garammasala : cardamom 2, cinnamon 1 inch long, bay leaf 1 small, black pepper 5-6 ,cloves 2
Milk : 1/2 cup
Coriander powder : 1 tea spoon
Cumin powder : 1/2 tea spoon
Red chilli powder : 1/2 tea spoon
Hing : one pinch
Salt : according to taste
khoya : according to taste
Sugar: according to taste
Grammasala powder : 1/2 tea spoon
Butter : 2 tea spoon
Kasuri methi : 1/2 tea spoon
First of all cut all the vegetables in small pieces and then fry them in a way so that they are crunchy and not very soft.
Add oil in a pan and add cumin seeds , all the whole garammasalas and hing. After few seconds add ginger and tomato paste , cumin -coriander powder ,red chilli powder . Cook for 5-6 mins.
Add cashew-raisins-charmagaz paste into it . Again cook for 3-4 mins .
Now add khoya , sugar and salt . Cook the gravy until it starts leaving oil. Add kasuri methi into it.
Now add all the fried vegetables into it and mix them nicely. Add milk and water and let it boil for 4-5 mins in medium high flame.Add garammasala powder and butter into it.
Add freshly chopped coriander and serve hot.
This authentic northindian recipe everyone will love to eat. At my home from my kid to my parents everybody enjoys this whenever I prepare it.This recipe goes very well with Butter Naan ( can follow my recipe BUTTER Naan without egg on tawa) , Jeera rice , and also with roti and plain paratha. Please try it at your home and share your experience with me in the comment box below.
First of all soak the almonds for 4-5 hrs and then take out the skin. Now keep the almonds in a dried cloth and wrap it so that all excess water absorbs.
Make a powder from this almonds( not very smooth).
Now take a non-stick kadai , heat ghee . Add suji and fry until lightly brown in colour. Add powdered almonds.Roast together until colour changes and mostly ghee absorbed nicely.
Add water into it and let it boil until the water absorbed and then add milk into it and stir continuously else it will stick to the bottom.
Sprinkle saffron threads and mix well . A nice aroma will come and turn of the gas.Again add 2 table spoon ghee on top and mix well.
Garnish with almond pieces and serve warm .
This yummy sweet recipe is tastes awesome. This badam halwa is really a treat to the mouth . Make it at your own kitchen and Enjoy with your loved ones.This recipe is as tasty as healthy , specially its a very good healthy option for kids . Please share your sweet experience with me in comment box below.
Cut the brinjal lengthwise and coat with turmeric and salt.Fry until golden brown.
In a bowl mix curd salt and sugar nicely.
Take a pan, add oil. Add mustard seeds , red chillies, green chillies, hing and curry leaves. After few seconds, add fried brinjals and mix altogether.Now add the yogurt mix into the pan and mix with the brinjals.
Garnish with freshly chopped coriander leaves.
This simply made delicious brinjal recipe will love by every age group. At my home both of my kids enjoys this sweet-sour and little spicy recipe every time I made.Please try it out at your home and enjoy with your loved ones .It goes well with white rice , plain paratha and also roti.Share your experience with me in comment box below.
Heat oil and ghee in a pressure cooker in low flame . Add bay leaves and all whole garam masala and cashew nuts. Fry until the cashew nuts become light golden brown.
Strain off all the water and add the soaked rice into the cooker in medium low flame and fry until the rice grains are little big in size.At the same time add turmeric and raisins too with the mixture.
Add 4.5 cups of water and the sugar into the cooker.This is the most important part of this cooking as the water measurement will decide the texture and softness of the pulao . Close the lid and give 2 whistles in medium flame.
Let the lid to open by itself.Do not release the steam before time.
Now transfer the pulao in a big bowl so that the pulao don’t become sticky.
Whole garam masala : 1″ cinnamon stick, 2cloves, 2-3 cardamom, few black peppers
Bay leaves : 1
Garam masala powder : 1/2 tea spoon
Turmeric powder : 1/2 tea spoon
Red chilli Powder : 1 tea spoon
Salt : tastewise
Sugar : taste wise
Hing : 1 pinch
Ghee : 1 tea spoon
First of all peel the potol skin in an uneven pattern that means don’t peel very clean way .Keep some of the portion of the skin it gives good texture and taste too.
Cut potato in medium sizes as well .
Fry both potol and potato until golden brown along with some salt and turmeric powder.
Make a smooth paste of ingredients 4-9.
Heat mustard oil , add few cumin seeds, bay leaves , hing and few whole garam masala .
Add the smooth paste into the oil . Add chopped tomato , turmeric powder , red chilli powder , salt and sugar. Cook until oil separates and a very good aroma comes from it.
Now add all the fried potol and potato pieces and mix them well with the masala.Cook in low flame at least for 7-8 mins.
Add hot water .
Let it boil with lid for 5-6 mins in medium high flame.
Add ghee and garam masala powder at the end.
Serve hot this extremely tasty authentic Bengali recipe with basmati rice, Roti , Paratha or Puri. I am sure your loved ones will ask for again and again.Please try it out with love and share your experience with me in comment box below.
Dear all my friends and family members, a hearty congratulations to all of us that we could survive this pandemic and we all are safe till now. Like everyone I have went through a very tough time during last two years.But with Gods Grace, we could again stand back and I am happy that I can again connect with you all through moumitaskitchen.com . Here I am with a new recipe which you all can enjoy with your loved ones.
Paneer : 400gms( cut into big square pieces)
Curd : 1/2 cup
Roasted jeera powder : 1 tea spoon
Roasted coriander powder : 1/2 tea spoon
Red chilli powder : 1 tea spoon
Everest chaat masala : 1 tea spoon
Black pepper powder : 1 tea spoon
Ajwain : 1/4 tea spoon
Ginger paste : 1 tea spoon
Lemon juice : 1 tea spoon
Besan : 1 tea spoon (slightly roasted)
Salt : taste wise
Turmeric powder : 1/2 tea spoon
Coriander leaves : 1 handful freshly chopped
Capsicum : Red yellow and green( 1 whole each, cut into square pieces)
For tamarind chatney , soak small amount of tamarind in warm water then take the pulp only without the seeds . Now boil with sugar in water for some time . Add black salt and salt . When become little thick add tadka with cumin seeds, black paper powder with oil .
For dahi , mix dahi with little bit salt and sugar. Mix well all together .
Take small 6 puries in one plate. Now first of all add potato inside, then add dahi , sweet chatney . Now add bhaja masala, chaat masala , chopped green chilli . At the end sprinkle some nylon sev and fresh chopped coriander .
This mouthwatering street food is loved by each and every age group of people. This recipe is extremely tasty and yummy . Please try at home and enjoy with your loved ones . Share your experience with me in comment box.
Now take out the chana from the liquid and keep aside.
Take a frying pan, add oil. when the oil becomes moderately hot, add the cumin seeds , hing and green chilli. Add cubed potatoes . Fry for some time . Add all the dry masala powder with chopped tomatotes. Fry until a nice aroma comes. Add kasuri methi , mix all together nicely.
Add the fresh chana and let it fry for another few mins. Now add very less water and let them cook with lid for 2-3 mins.
Add garam masala powder and coriander leaves . Serve hot with plain rice , roti, paratha ,or chapati.
This recipe I made specially for my 2 year old son😍😍 . He loves it so much . This dish is very healthy for everyone. Specially for vegetarian people , it has high protein and calcium which is very much required for all. Please try at your home and share your experience with me in comment box.
Long beans : One bunch ( cut into fine small pieces )
Carom seeds : 1/2 tea spoon
Hing : One pinch
Roasted powder : Cumin and Coriander ( Roasted , powdered)
Chilli flakes : 1/2 tea spoon
Grated Coconut : 1 table spoon
Turmeric powder : 1/2 tea spoon
Salt : tastewise
Sugar : 1/2 tea spoon
Garammasala : 1/2 tea spoon
Coriander leaves : freshly chopped
First of all cut the potatoes and longbeans in very small pieces.
Take a pan , add oil. Add carom seeds and hing . Add potatoes , fry for sometime. Then add longbeans and fry again for sometime .
Now add all the dry masalas and fry in low flame for minimum 5 mins. Then add little bit water . When the potatoes become soft , add garam masala powder and grated coconut . Mix well all together .
Then add fresh coriander and mix well .
On top garnish with grated coconut .
This recipe is very tasty and goes very well with chapati, roti and white rice. This is also very easy to cook with minimum ingredients . Please try at home , enjoy with your loved ones and share your experience with me in comment box.
Take a pan , add cut tomatoes, ginger , green chilli and 4-5 curry leaves. Add little water into it and let it boil for 4-5 mins until the tomatoes become soft.
Turn of the gas, let it become cool down. Then make a smooth paste of it with some fresh coriander leaves in grinder.
Take a kadai, add ghee. Once become hot , add mustard seeds , hing and curry leaves. Now add the tomato paste and 2 cups of plain water .
Let it boil. Once boiling starts, add salt and rasam powder. Let them boil for another 5 mins. Add tamarind pulp and again boil for 2-3 mins.
Serve hot with freshly chopped coriander leaves .
This recipe is very healthy . If you are making for kids then you can skip adding green chilli. It goes well with plain white rice and also as a appetizer. Please try it in your home and share your experience with me in comment box.