Maa ki Rasoi Se

  Click here for Youtube video link The healthy salad is always a good add-on in the diet for making the food more nutritional. It is good to include as a side dish or the main snack for the evening. Its crunchiness and freshness soothe the taste bud with satiating the hunger perfectly. One can add more veggies to add more fibre and little fresh herbs like basil etc and give a nice twist. Gonna are the days when only cucumber salad was there on the name of salad. Now you can enjoy a variety of salad with little variation. I am going to share one of the salad called kidney beans salad. Let's move to recipe now. Ingredients - 1. Soaked rajma/kidney beans - 1 Cup 2. Diced onion - 1 Piece 3. Diced deseeded tomato - 1 Piece 4. Diced Capsicum - Half Piece 5. Diced red bell pepper - Half Piece 6. Diced yellow bell pepper - Half Piece 7. Diced cucumber - Half Piece 8. Pomegranate pearls - 2 Spoons 9. Honey - 1 Tbsp 10. Pepper Powder - 1/4th Tbs 11. Chaat masala - 1/2 Tbs 12. Pizza season

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Youtube Video Link Ingredients -  1. Grated broccoli - 1 Cup 2. Chopped green chilli - 1 Piece 3. Grated ginger - 1 inch 4. Turmeric powder - 1/4th Tsp 5. Pepper powder - 1/8th tsp 6. Red chilli powder - 1/4th Tsp 7. Chaat Masala - 1/4th Tsp 8. Chopped coriander leaves - 1 Spoon 9. Wheat flour - 2 cups 10. Ajwain - 1/4th Tsp 11. Ghee - 4 Tbsp 12. Salt  - As per taste Recipe -  Heat a pan on low flame, add 1/2 tsp ghee Add 1 chopped green chilli and 1 inch grated ginger and sautee for few seconds Add 1 cup grated broccoli and stir well Add salt as per taste and stir well Add 1/4th tsp turmeric powder, 1/8th tsp pepper powder, 1/4th tsp red chilli powder and saute for few seconds Simmer for 2 mins on low flame and stir well in between Again Simmer for 2 mins on low flame Add 1/4th tsp chaat masala and 1 spoon chopped coriander leaves and stir well Transfer in a bowl and cool down the stuffing Take a big thali and add 2 cups wheat flour Add 1/4th tsp ajwain, 1 tbsp ghee and salt as per ta

Youtube recipe link Ingredients -  1. Jau/Barley pearls - 1 Cup ( or Barley flour) 2. Sugar - 1/2th Cup 3. Cardamom powder - 1 pinch 4. Chopped cashew - Few pieces 5. Chopped pista - Few pieces 6. Chopped almond - Few pieces 7. Raisins - Few pieces 7. Dried rose petals - Few petals (Optional) 8. Ghee - 2 Tbsp 9. Sunflower oil - 1/4th Cup Recipe -  Take 1 cup jar/barley pearls in grinding jar Grind it into fine powder. Alternately you can use barley/jau aata/flour for same Heat a Kadhai and add 1/4th cup oil and 1 Tbsp ghee Add barley flour and combine well in ghee Roast on low flame with stirring consistently Roast till it turns nice brown and aromatic Add a pinch of cardamom powder and 1/2 cup khandsari/ non processed sugar and combine well Add 2 cups water and stir well for no lumps Now add chopped dry fruits, raisins and 1 tbsp ghee and stir well Barley halwa is ready. Transfer in serving bowl Garnish with chopped dry fruits, raisins and dried rose petals Serve as dessert

Youtube recipe link Recipe -  Add 1 part mint leaves in grinding jar Add 2 part coriander leaves Add 2 spoons raw mango Add 2 green chilli Add 1 inch ginger Add 4-5 garlic cloves Add few onion slices Add 3 spoons roasted gram Add 1 tsp Jeera Add 1/4th tsp pepper corn Add salt as per taste Add 1 lemon juice Add a dash of water and grind into smooth paste Chutney paste is ready and transfer chutney in bowl Add 200 gm paneer slice in 4 or 8 thick pieces & slit each piece from middle Add 2-4 slices of aam papad Put in middle of paneer pieces, in between the slits Use raisins instead of aam papad and put few raisins in slits of paneer Stuffed paneer pieces are ready  Coat well in chutney and marinate for 10 mins Take fresh banana leaves and cut into large pieces Clean leaves with water and pat dry it with cloth Put leaves on flame for few seconds, to make it soft to get folded Put one leaf on plate and add 1 piece paneer in middle of leaf and fold & lock with toothpick Prepare all p

Youtube recipe link How to prepare Veg stock -  Take a sauce pan Add 1 L Water, Give a boil Add coriander stems Add lemon grass (optional) Add stems of veggies (Cauliflower, broccoli, cabbage) Add cabbage leaves Add stems of carrot, Stir well Add chopped ginger, Stir well Cook till veggies turn tender Strain the veg stock How to prepare Veg Clear soup -  Heat cooking bowl Add veg stock Add 2 spoon chopped carrot Add 2-3 chopped broccoli florets Add 2-3 spoons chopped beans Add 2-3 spoons corn Give a boil with lid ON Add 2-3 chopped cauliflower florets Add 6-7 chopped mushrooms Add few chopped palak leaves Add 2-3 spoons chopped cabbage Add 2-3 spoons peas, Give a stir Add 2 spoons chopped onions, Stir well and Give a boil with lid ON Add 2-3 spoons chopped green bell pepper Add 2-3 spoons chopped yellow bell pepper Add 2-3 spoons chopped red bell pepper Stir well, Give a boil with lid ON Add 1/4th Tbsp pepper powder Add salt as per taste Add 1 lemon juice Give a good boil & stir,

Youtube Recipe Link Add 100 ML Mustard oil Add 1/4th tsp Jeera Add 2 Bay leaves Add 350 gm sliced Onions Saute for 5 mins Saute till onions are pink in color Add 500gm diced jackfruit and stir well Saute on low flame Cook with lid ON for 5-7 mins on low flame Add 2 tbsp Ginger garlic paste Add 1/2 tbsp Turmeric powder Add 1/2 tbsp red chilli powder Add 1/4th tbsp pepper powder Add 1/4th tbsp coriander powder Stir well Add 1/4th tbsp jeera powder and Stir well Cook with lid ON for 5-7 mins on low flame Open the lid and Stir well Add salt as per taste and Add 1/4th tbsp Garam masala and stir well Saute till oil separates out Add 1 cup water and stir well Transfer in cooker and Add 1 more cup water and stir well Cook for 4-5 whistles On low flame On cooling down, open the lid and Give a mix Add chopped coriander and mix well Transfer in serving bowl and Serve with rice and chapatti

Youtube link for recipe Recipe -  1. Add half cup sprouted moong 2. Add 1/4th cup chopped cucumber 3. Add 1 /4th cup chopped onions 4. Add 1/4th cup chopped tomato 5. Mix well 6. Add 1 chopped green chilli 7. Add 1 spoon chopped Coriander leaves 8. Add 1 lemon juice 9. Add 1/4th tsp Salt 10. Add 1/4th tsp chaat masala 11. Mix well 12. Transfer in serving bowl 13. Garnish with tomato slices, coriander sprigs & chilli and Sprinkle some pomegranate pearls 14. Serve chilled immediately

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Uttarakhandi Phaanu

In North India, traditionally Gujjiya is one of the offering to God in festivals like Hari Talika Teej, Jivit Putrika vrat, Vat Savitri vrat etc and also its is most popular sweet in Holi festival. With name its sound little complicated and tough to prepare but its very easy peasy to make sweet crispy Gujjiya with beautifully moulded with flowery design. The looks only can fascinate and you will get craving for the Gujjiya. It has two version — 1. Dry one and 2. Coated with sugar syrup Dry one is prepared with Rava-Mawa fillings and sugar coated one prepared with roasted Mawa with dry fruit fillings. How to Prepare Gujjiya — 1. Roast half cup Rava in ghee on low flame for light brown colour and good fragrance. 2. Transfer the roasted rava in bowl and let it cool down. 3. Take 6 pedas in big thali and crush it nicely. 4. Mix Coconut powder in crushed peda. 5. Add roasted rava and a pinch of cardamom powder along with chopped dry fruits like cashews, almond and whole raisins. 6. Mix 4 Sp

When Choti-Choti hunger bothers you and Kuch achcha khane ka man karta hai toh app kya Karte Hain. I love cooking easy-peasy dishes for such pangs of hunger. One of the dishes I love making is pasta salad. I feel one of the easiest dishes and a very fulfilling one is a pasta salad with readily available ingredients. One can have them in brunch, snack or lunch/dinner. Now let's move to the recipe - Ingredients - 1. Boiled Pasta - 1 Cup 2. Sliced blanched Borocolli - two florets 3. Diced Mushroom - 4 piece 4. Diced Red Capsicum - 4 Diced piece 5. Diced Yellow capsicum - 4 Diced Piece 6. Diced Green Capsicum - 4 Diced Piece 7. Diced Onion - 1 Small 8. Diced Baby corn - 2 piece 9. Boiled corn - 3 Tbs 10. Pepper powder - 1 Tbs 11. Szechuan sauce - 2 Tbs 12. Tomato sauce - 1 Tbs (optional) 13. Fresh basil - 4-6 Leaves 14. Olive oil - 4 Tbs 15. Salt - As Per Taste Recipe - 1. Heat a Pan. Add olive oil and wait till it is hot a bit. 2. Add all diced veggie

My tiny tot like this dish a lot...he eats with roti, paratha or puri..Its easy to prepare and yummy to eat..It can goes well with dal-rice, roti, paratha and puri. Let's see the recipe. Ingredients- 1. Cauliflower florets - 1 Cup (Blanched) 2. Potato - 1 Cup (Diced) 3. Sliced Onion - Hal Cup (optional) 5. Coriander leaves -2 TBS (chopped) 6. Turmeric powder - 1 TBS 7. Jeera powder - Half Tbs 8. Pepper powder - Half Tbs 9. Red chilli powder - Half Tbs 10. Whole red chilli - Two 11. Whole Jeera - half TBS 11. Mustard oil - 4 Spoons 12. Salt as per tase Recipe - 1. Heat a Kadhai. Add mustard oil once Kadhai is sufficiently hot. Add whole Jeera and whole red chilli and let it splutter. 2. Once you get the aroma from tadka put Cauliflower florets and stir it. 3. Stir it for few minutes till it starts changing colour in slight brown. 4. Now add potatoes and sliced onion and add salt and mix and cover it with lid and let it like this for 5-6 minutes on low flam

https://youtu.be/XPZwV7dKWxs

Again its Thursday and i am on fast. But i don't want to have regular halwa and i have barley grain which i want to use in innovative way so thought of using it today for my halwa. And guess what with little "mehnat" it came out so well that i am fan of this dish and of myself 😉 that i tried it. The crunchiness and aroma of the halwa made me drool over it. It is prepared with minimal ingredients available at my home. In preparing it i used unrefined sugar, you can use jaggery too. Lets see how to prepare this. Ingredients - 1. Barley flour or grains - 1 Cup 2. Brown Sugar - Half Cup (As per the sweetness you like) 3. Cardamom powder - 2 Pinch 4. Chopped Dry fruits - 3 Tbs (Almond, cashew, Pista) 5. Ghee / Sunflower oil - 3/4 Cup 6. Water - 2 Cups Recipe - 1. If you are taking Barley grains, grind it and sieve and now grind the leftover barley grain you get after sieving and continue the process till you get a nicely grounded flour. At the end of si

There is absolutely no specific time for craving for your favourite dish.  This is what happen with me for my favourite dish "Aloo Ki chawal Wali Kachori". Today i had prepare this yum dish in breakfast. And guess what my lil champ liked it. By the way he is a nasty eater but for Puri he is always ready. And nothing can be better than mom's made food. It has another level of taste and love.  Kachori, crispy outside, and soft inside melt in the mouth. It is served with variety of chutneys,  curd, pickle or curries like Aloo-Matar. It tastes best with a bowl of cool Kheer. So lets move to see Garama - Garam Aloo Kachori recipe. Let's see the recipe. Ingredients -  For Aloo Masala -  Boiled Potatoes - 4 Big Piece (Mashed while it is hot) Roasted Jeera powder - 2 Tbs Roasted Red Chilli powder - 1 Tbs Chopped Green Chilli - 1 Tbs Grated Ginger - Half Small Tbs Chopped Coriander Leaves - 2 Tbs Salt - As Per Taste For Dough -   Rice Flour - 1 Cup Oil

A Paratha is a flatbread that originated in the Indian subcontinent, prevalent throughout the areas of India, Sri Lanka, Pakistan, Nepal, and Bangladesh where wheat is the traditional staple. Paratha is an amalgamation of the words 'Parat' and 'Atta', which literally means layers of cooked dough. Cauliflower is easily available in the winter season with a new flavor. The Paratha made with the Gobi melts in the mouth. Let's move to the recipe - Ingredients - 1. Grated cauliflower - 1 cup 2. Whole Jeera - 1 Tbs 3. Roasted Jeera Powder - 1 Tbs 4. Roasted Chili Powder - Half Tbs 5. Chaat Masala - 1 Tbs 6. Chopped Coriander leaves - 2 Tbs 7. Mustard oil - 2Tbs 8. Turmeric Powder - 1 Tbs 9. Salt As Per Taste For Dough -   1. Wheat Flour - 1 Cup 2. Ajwain - Half Tbs 3. Black Jeera - Half Tbs 4. Oil - 5 Large Tbs 5. Salt - As Per Taste Recipe - For Masala Gobi Stuffing 1. Heat a Pan and add Mustard oil. Once it is hot enough,

This is a five-minute recipe with minimal ingredients. It goes well with rice-dal and roti and paratha- Poori. It is also rescuer if you do not have any vegetable or no time to cook. For making this you only need potato and coriander leaves. Let's see the recipe. Ingredients - 1. Boiled and diced Potatoes - 1 Cup 2. Whole Jeera - 1 Tbs 3. Whole Red Chili - 2 Pieces 4. Turmeric powder - 1 Tbs 5. Pepper powder - half Tbs 6. Jeera powder - 1 Tbs 7. Chopped coriander leaves - 1 Tbs 8. Mustard Oil - 2 Tbs 9. Salt - As Per taste Recipe - 1. Heat a Pan. Add Mustard oil and add whole jeera and red chili and let them splutter for few seconds. 2. Add diced boiled potato and saute it for few minutes till it turns golden in color. 3. Now add turmeric powder, jeera powder and pepper powder along with salt and saute it well. 4. Once you get a nice aroma of masala, add half of the coriander chopped and mix well.  Then tranfer them in a serving bowl and garnish it with

Its season for fresh tender green peas. One can use them in numerous dishes. One of the popular dishes is Matar ki kachori. It is liked and loved by all. Kachori, crispy outside, and soft inside melt in the mouth. It is served with a variety of chutneys,  curd, pickle or curries like Aloo-Matar.  It tastes best with a cup of cool Kheer or Seviyaan. Ingredients -  For Peas Masala -  Green Peas Pearls - 1 Cup Chopped Green Chili - 1 Tbs Grated Ginger - Half Tbs Chopped Coriander Leaves - 2 Tbs Roasted Jeera powder - 2 Tbs Roasted Red Chili powder - 1 Tbs Chaat Masala - 1 Tbs Mustard Oil - 1 Tbs Salt - As Per Taste For Dough -   Wheat Flour - 1 Cup Ajwain - Half Tbs Black Jeera - Half Tbs Oil - 5 Large Tbs Salt - As Per Taste Note: You can add maida also in equal proportion to whole wheat flour to add little more crispiness. For Frying -  Sunflower Oil - For Frying Recipe - For Matar Masala -  We have two ways to prepare peas masala. 1.  1. Take a mi

In the evening, we usually crave a cup of tea and with tea, we want some snacks. And one of the popular snacks is Masala Murmura. It is a very easy and simple recipe to prepare. It can be prepared as Diwali/Holi snacks. Let's see the recipe. Ingredients - 1. Murmura (Puffed Rice) - 2 Cup 2. Peanuts - Half Cup 3. Grated ginger - 1 Tbs 4. Chopped green chili - Half Tbs 5. Roasted Jeera powder - Half Tbs 6. Roasted Red chili powder - Half Small Tbs 7. Chaat Masala - 1 Tbs 8. Pepper Powder - Half Small Tbs 9. Mustard oil -2 + 1 Tbs 10. Turmeric powder - 1 Tbs 11. Salt - As Per Taste Recipe - 1. Heat a kadhai and add 2 Tbs mustard oil. 2. Once it is hot enough, add peanuts and roast it on low flame. Roast peanut for a few minutes till it turns crunchy from inside. Take them out in a plate and keep them aside. 3. Now add 1 Tbs of mustard oil and add chopped green chili and grated ginger and roast till it turns golden in color. 4. Now add all dry masala and s

Around October month we get water chestnut available in the market. It can be eaten raw and also in boiled form. It is used in the raw, grilled, boiled form in the salads and various dishes. I love chestnut in boiled form. I have done few experiments with chestnut which came out very delicious. One of the easiest recipes with minimal ingredients I am sharing here today. Let's move to the recipe now. Ingredients - Raw Chestnut - 15 pieces (Unpeeled) Chaat masala - 1 Tbs Roasted Jeera powder - Half Tbs Roasted red Chili Powder - Half Tbs Pepper powder - Half Tbs Chopped Coriander leaves - 1 Tbs (optional for garnishing) Lemon Juice - 2 Tbs Mustard oil - 1 Tbs Salt - As Per Taste Recipe - 1. Take saucepan and two cups of water in it. once it starts boiling add washed and cleaned raw chestnut along with the peel. 2. Cook it on low flames for 8-10 minutes. Take it out from the water and let it cool down completely. 3. Once it is cool, peel them with a knife. P

It's always a good time to have Garama-Garam Sattu Kachori throughout the year. Kachori, crispy outside, and soft inside melt in the mouth. It is served with a variety of chutneys,  curd, pickle or curries like Aloo-Matar.  It tastes best with a cup of cool Kheer or Seviyaan. Let's see the recipe. Ingredients -  For Sattu Masala -  Sattu - 1 Cup (Roasted Blackgram flour) Grated Muli - 2 Large Tbs Grated Onion - 1 Large Tbs Chopped Green Chili - 1 Tbs Grated Ginger - Half Tbs Crushed Garlic - Half Tbs Chopped Coriander Leaves - 2 Tbs Roasted Jeera powder - 2 Tbs Roasted Red Chili powder - 1 Tbs Chaat Masala - 1 Tbs Pickle - 1 Tbs (Especially red chili stuffed pickle - Half piece or you can use mango pickle. It can be homemade or market one. But it tastes best with homemade) Mustard Oil - 1 Tbs Salt - As Per Taste water - 4 Tbs For Dough -   Wheat Flour - 1 Cup Ajwain - Half Tbs Black Jeera - Half Tbs Oil - 5 Large Tbs Salt - As Per Taste For

In the winter season, with new Potatoes in the market, its a good time to have Garama- Garam Aloo Kachori. Kachori, crispy outside, and soft inside melt in the mouth. It is served with variety of chutneys,  curd, pickle or curries like Aloo-Matar. It tastes best with a cup of cool Kheer. Let's see the recipe. Ingredients -  For Aloo Masala -  Boiled Potatoes - 4 Big Piece (Mashed while it is hot) Roasted Jeera powder - 2 Tbs Roasted Red Chili powder - 1 Tbs Chopped Green Chili - 1 Tbs Grated Ginger - Half Small Tbs Chopped Coriander Leaves - 2 Tbs Salt - As Per Taste For Dough -   Wheat Flour - 1 Cup Ajwain - Half Tbs Black Jeera - Half Tbs Oil - 5 Large Tbs Salt - As Per Taste For Frying -  Sunflower Oil - For Frying Recipe - For Potato Masala -  1. Heat the pan/kadhai and add 1 Tbs of oil in it. 2. Add chopped Green Chili and grated Ginger and roast them till golden brown. 3. Now add mashed potatoes and add roasted Jeera and Red Chili p

On occasion of Makar Sankranti, in Bihar, we prepare khichdi with seasonal vegetables like peas, cauliflower, new potatoes tec. It is eaten with a variety of accompaniment. Accompaniment recipes are already shared. It's one of the common recipes which we relish at Saturday lunch. Let's move to the recipe. Ingredients - 1. Basmati Rice - Half cup (soak it for 10-20 minutes) 2. Dal mix - Half Cup (Equal amount of Toor, Masur, Moong and Chana dal, soak them for 10-20 minutes) 3. Cauliflower - 3-4 Floret 4. Potato diced - 1 piece 5. Peas - Half cup 6. Onion diced - 1 Piece 7. Carrot diced - 1 small piece (optional) 9. French beans diced  - 2-3 (optional) 10. Tomato diced - 1 piece (optional) 11. Garlic paste - 1 Tbs 12. Ginger paste - 1 tbs 13. Red chili powder - Half Tbs 14. Jeera powder - 1 Tbs 15. Pepper powder - 1 Tbs 16. Garam Masala - Half Tbs 17. Whole Masala for Tadka - (Red chili - 2, Bay leaves - 2, Jeera - 2 Tbs) 18. Ghee - 4 Tbs 19. Mustard

Tamatar ki Mithi Chutney, this is one of the Bihari dish which we eat with Kachori especially in my home. And it goes well with any Paratha, Kachori, Pakoda, etc. I prepare this with Aloo Kachori. It is a nice accompaniment for kachori etc. This is prepared with minimal ingredients. Let's move to the recipe - Ingredients - 1. Blanched and peeled whole Tomato - 4 Pieces (Take fully ripe red tomatoes) 2. Jaggery powder - Half cup 3. Red chili powder - Half Tbs 4. Roasted Jeera Powder - 1 Tbs 5. Chaat masala - 1 Tbs 6. Mustard Oil - 2 Tbs 7. Salt - Half Small Tbs 8. Whole Jeera - 1 Tbs (Optional for Tadka) 9. Whole Red chili - 2 pieces (Optional for Tadka) 10. Bay leaves - 1 Piece (Optional for Tadka) Recipe - 1. Take a bowl and mash the blanched tomatoes with no lumps. Alternately, you can puree it in mixer and strain if you do not want seeds and a running smooth chutney. 2. Take a pan and heat it, add mustard oil. Once it is hot enough, add Tadka items li

Aloo Bharta is the side dish that goes well with khichdi, Dal-Chawal and even with hot roti if you are lazy enough to cook any curry. Easy and simple to prepare with one ingredient. I used to eat it at breakfast with Dal with ghee and hot roti. It was my Grandpa's everyday breakfast at 7am. And whenever I have this dish combination I go nostalgic. And I love it. Now let's look at the recipe: 1. Peeled potato - 2 big piece 2. Whole red chili - 2 piece 3. Whole Jeera - 1 Tbs 4. Mustard oil - 2 Tbs 5. Salt - As per taste Recipe - 1. Pressure cook the potato and take it out in a bowl. 2. Mash this instantly with no lumps. You can use a fork if you do not have masher. 3. Take a Tadka pan and heat it. Add mustard oil and after it's hot enough, add Jeera and red chili and wait till it splutters. 4. Now transfer this tadka in a small bowl and add salt and mash it. Once it is nicely mashed, add it to mashed potato and mix well. It's ready to serve with Dal

This is one of the common chutney prepared in India. It is eaten with Paratha, Kachori, Samosa, Sandwiches, cutlets, Pakoda's, etc. My tiny tot likes a lot this chutney. I keep making at home every now and then. This is one of my favorite chutney with Aloo kachori's. And today is Makar Sankranti and we prepare Khichdi and it goes very well with it. so I am gonna share this recipe today. Let's move to the recipe. Ingredients - 1. Fresh Coriander cleaned and chopped - 1 Cup 2. Garlic - 3 piece 3. Green chili - 1 piece (Not required when making for small kids) 4. Curd - 2 Tbs 5. Lemon Juice - 4 Tbs 6. Salt - As per taste Recipe- 1. Take a chutney grinding jar, add all ingredients except lemon juice and grinding well. You can add a little water is required. 2. Add lemon juice and mix well. Variation - 1. You can add mint leaves along with this, it gives it nice twist and flavor. 2. If you want to prepare restaurant-wala green chutney which they serv

In winter evening it is one of the nicest yummiest recipes to munch on. Fresh peas, the new batch of rice flakes which are available in winter gives it a nice flavor. Even we get basmati rice flakes, which are popularly used in the Makar Sankranti celebration and winter season in North India. Let's move to the recipe now. Ingredients - 1. Rice flakes - 1 cup 2. Fresh peas - 1/2 cup 3. onion sliced - 1 4. Green chili - 2 slitted 5. pepper powder - 1Tbs 6. Oil - 4 Tbs + 2 Tbs 7. Salt - As per taste Recipe - 1. Heat a kadhai and add 4 Tbs of oil in it. 2. Add onion slices and slitted green chili and fry till onion turns golden brown and then take it out. 3. Now add peas in remaining oil and fry it till it is cooked but it should be whole while frying. Take out the peas too. 4. Now add 2 Tbs of oil and after heating it sufficiently, add rice flakes and fry it on low flame. Fry till it turns golden and crispy. 5. Add fried onion-chili and peas along with pepper p

My chubby hubby is a great fan of this chutney. He is ready to have it every day with anything, anything like roti, rice or poori even with chips or nachos. So it is very often made at my home. It is a simple recipe with a few ingredients. Let's have a look at the recipe: 1. Tomato - 4 Piece (Fully ripe) 2. Onion chopped - 2 Tbs 3. Garlic chopped - 1/2 Tbs 3. Fresh coriander chopped - 1 Tbs 4. Green chili chopped - 1 piece 4. Mustard Oil - 1 Tbs 4. Salt - As per taste Recipe - 1. Wash the tomato and roast on the low gas flame till it gets cooked from all sides. Traditionally it was cooked on coal/cow dung cake fire. It has another level of taste and aroma in the dish if roasted traditionally. 2. take it off the flame and cool it for some time. Now peel the skin. 3. Take a bowl and mash the roasted and peeled tomato with no lumps remaining. You can remove the seeds before mashing the tomato. 4. Add chopped garlic, onion, chili and coriander. Add mustard oil an