Maa ki Rasoi Se

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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...

Aloo-tamatar ki sabji aur poori subah subah naste mein..wah kya baat... One can't describe the feeling of having this food combination in breakfast that too on Sunday morning... This is you can try making at home when there is no vegetable also. It goes well with poori, rice, and hot Phulkas. With the use of fresh masala instead of masala powder and also with the minimal masala. Now let's have a look at the recipe: Ingredients - 1. Boiled baby potato (Cut in halves) - 10 potatoes piece 2. Blanched, peeled and chopped  without seeds Tomato - 2 small 3. Garlic chopped - 3 Tbs 4. Ginger chopped - 1 Tbs 5. Green Chilli slit - 4 6. Turmeric powder  - 1/2 Tbs 7. Pepper powder - 1/2 Tbs 8. Fresh coriander chopped - 4 Tbs 9. Bay leaves - 2 small 10. Mustard Oil - 4 Tbs 11. Salt as per taste Recipe - 1. Take a pan and heat it. Add oil. Once the oil is hot enough, add bay leaves. 2. Now add chopped ginger, garlic, and green chili. 3. Add chopped to...

One of my fav meal combinations is Arbi/colocasia in mustard gravy with steaming hot rice. In Bihar, it is called Chapua. Why it is called so, the reason is the boiled and peeled Arbi is hand-pressed and marinated in masala and deep-fried. So hand-pressing in Bihar is called Chapna hence the name is Chapua. The taste resembles of fish in mustard gravy and the process of making is also same here for this dish. Its vegetarian fish dish for persons who do not eat Fish. I am posting this recipe on one of my dear friend request. Now let's move to the recipe- Ingredients - 1. whole Arbi - 10 small pieces 2. Onion chopped - 1 Piece 3. Tomato chopped - 1 small piece 4. Garlic  paste - 4 small spoon 5. Ginger paste - 2 small spoon 6. Green chili chopped - 2 pieces 7. Red chili powder - 1 small spoon 8. Turmeric powder - 2 Spoon 9. Pepper powder - 1 Spoon 10. Jeera/Cumin powder - 1 Spoon 11. Garam masala - 1 small spoon 12. Mustard soaked in water - 3 Spoon 13. ...

Today I am coming back with one of the most wanted and popular recipes which is Veg Ball Manchurian. This is my favorite also. And it's very easy to make and pocket-friendly too. And people enjoy it heartily too. Chatpata and crunchy flavor make the person go crazy over this. Let's move to the recipe: Ingredients: For Veg Balls- 1. Cabbage grated- 1 Cup 2. Carrot grated- 1/2 Cup 3. Capsicum - 1/4 Cup 4. Green chili chopped - 1 TBS 5. Pepper powder - 1 TBS 6. Maida - 3 Spoon (optional, you can use oats powder as replacement) 7. Corn flour - 3 Spoon 8. Salt - According to taste 9. Refined oil - 1 cup of deep frying (you can do it shallow fry also) For gravy - 1. Ginger strips - 10 Stripes 2. Garlic chopped - 2 TBS 3. Green chili slit - 2 Piece 4. Onion  chopped in stripes - 2 5. Capsicum chopped in stripes - 1 6. Chili Sauce - 2 Spoon 7. Tomato Sauce - 4 Spoon 8. Ching's Veg Manchurian Masala - 2 Spoon 9. Pepper powder - 2 TBS 10. Soya sauce ...

I had got mustard leaves from my local vendor but he gave in large quantity that i was unable to use just in Sarson da saag, so i thought of trying it with daal same like palak wali daal. I tried it and it came out very nice, crunch in the taste and the rawness of mustard added a new taste or call Tadka to the flavour. My guest also liked it too much and they said they will try to cook it at home if mustard leaves are available. Let's move to the recipe now. Ingredients: 1. Sarson ka saag - 1 cup (Cleaned, washed and chopped) 2. Panchratan daal - 1 Cup (Toor, moong, masoor, chana daal and urad in small quantity) 3. Onion - 1 piece (chopped) 4. Green chilli - 1 Piece (Chopped) 5. Garlic chopped - 1 Spoon 6. Garlic chopped - 1 Spoon 7. Tomato - 1/2 piece (chopped) - optional 8. Whole cumin seeds - 1 TBS 9. Bay leaves - 2 piece 10. Whole red chilli - 2 piece 11. Turmeric powder - 1 TBS 12. Red chilli powder - 1/2 TBS 13. Jeer powder - 1 TBS 14. Pe...

Aloo - Matar is one of the easiest and popular dishes made with Matar in the winter season. Nowadays, frozen peas are available throughout the year but the taste of fresh peas are incomparable. My Mum and Didi used to prepare this dish in winter morning with fresh peas and red Aloo (we used to call Naya Aloo of the winter season) and still i remember the aroma and it was very yummy, the taste used to be out of the world. Sach hi toh hai maa ke hath ka khana lajawab hota hai. Yeh toh thi mere dil ke baat ab Karte hai khane ki baat. Ingredients: 1. Aloo - 1 cup (If Possible take baby potato or cut it it big pieces) 2. Matar - 1 Cup 3. Onion - 2 piece (chopped) 4. Tomato - 1 piece (chopped) 5. Garlic paste - 1 TBS 6. Ginger paste - 1 TBS 7. Green chilli paste - 1 TBS 8. Turmeric powder - 1 TBS 9. Coriander powder -  TBS 10. Jeera Powder - 1 TBS 11. Pepper powder - 1/2 TBS 12. Garam Masala - 1/2 TBS 13. Whole cumin seeds - 1 TBS...

The very last recipe I shared yesterday was of wheat Bhatura. And I had promised I will share next of Chole so I am back with chole recipe. While cooking Chole Bhature I had missed taking a pic of Chole and yesterday again I had put effort to cook and obviously I enjoyed again Chole. This dish has the origin in Indian subcontinent only and it is enjoyed throughout the country. Like Bhatura it is also a lip-smacking dish of Punjabi cuisine. It is one of the most relished dishes across the country whether it's a home party to wedding grand party. It has too many names like Amritsari Chole, Pindi Chole, Kabuli chana masala, Chickpea masala, Chole masala etc with little variation in the recipe. The main ingredient of this recipe is white chana or Kabuli Chana or you can also call it as chickpea. This is a gravy made of Kabuli chana simmered in onion and tomato gravy. Now let us move to the recipe: Ingredients: 1. Kabuli chana/Chole ch...

Longing for some winter delicacy to enjoy then you should give a try to classic Punjabi Sarson da Saag. Sarson da saag te Makki da roti with jaggery and homemade butter, I am sure everyone drools with this combination in this winter. This is an authentic Punjabi dish made of Sarson saag, Bathua saag, palak, methi, and dill saag (Sowa saag) and also muli leaves with roasted maize flour and spices with a hint of garlic and ginger along with hot green chilli. The small addition of these masala brings awesomeness in the taste. I have added benefits of green leaves used here after recipe section. Let's move to recipe now: Ingredients: 1. Sarson - cleaned and chopped - 2 cups 2. Palak - 1 Cup 3. Bathua - 1 cup 4. Methi - 1/2 Cup 5. Dill leaves - 1/4 cup 6. Mooli leaves - 1 cup 7. Chopped Onion - 1 Cup 8. Grated ginger - 2 Spoon 9. Chopped Garlic - 2 Spoon 10. Chopped tomato - 1/2 Cup - optional 11. Chopped Green chilli - 2 whole 12. Roasted Maize ...

In Begaluru, almost every house has a jack fruit tree and i was amazed to see that. I love jack fruit sabji. Its like vegetarian chicken curry. The jackfruit (Artocarpus heterophyllus), also known as jack tree, jakfruit, or sometimes simply jack or jak, is a species of tree in the fig, mulberry and breadfruit family (Moraceae). It is native to parts of South and Southeast Asia and is believed to have originated in the southwestern rain forests of the Western Ghats in the Indian Subcontinent.The jackfruit tree is well suited to tropical lowlands, and its fruit is the largest tree-borne fruit, reaching as much as 35 kg (80 lb) in weight, 90 cm (35 in) in length, and 50 cm (20 in) in diameter. The jackfruit tree can produce about 100 to 200 fruits in a year. The jackfruit is a multiple fruit, composed of hundreds to thousands of individual flowers, and it is the fleshy petals that are eaten. The jackfruit tree is a widely cultivated and popular food item throughout the tropical re...