Whole Moong Dal Recipe / Sabut Moong Dal Recipe

TODAY I WILL TELL YOU THE RECIPE OF WHOLE MOONG DAL

(SABUT MOONG DAL)

INGREDIENTS:-

(1) WHOLE MOONG DAL(SABUT MOONG DAL)

(2) GHEE

(3) SALT

(4) TURMERIC

(5) CUMIN SEEDS

(6) GARLIC

(7) GINGER

(8) ONION

(9) TOMATO

(10) GREEN CHILLI
 
(11) GARAM MASALA

(12) RED CHILLI POWDER

(13) CORIANDER LEAVES

RINSE 1 CUP WHOLE MOONG DAL(SABUT MOONG DAL) FOR 2-3 TIMES.

PUT THAT WHOLE MOONG DAL(SABUT MOONG DAL) IN THE PRESSURE COOKER.

ADD (3 TO 4) CUP WATER, (1 TABLESPOON) GHEE, (1 TEASPOON)
SALT, (1 TEASPOON) TURMERIC.

CLOSE THE LID OF PRESSURE COOKER AND KEEP IT ON
HIGH FLAME. COOK IT UNTIL 6 TO 7 WHISTLES COMES.

WHEN 6 TO 7 WHISTLES COMES. SWITCH OFF THE FLAME.
KEEP WHOLE MOONG DAL(SABUT MOONG DAL) IN THE
COOKER TILL THE PRESSURE ESCAPES.

NOW PREPARE THE TEMPERING:-.

ADD (2 TABLESPOON) OF GHEE IN A PAN AND KEEP IT ON LOW TO
MEDIUM FLAME.

ADD (1/2 TEASPOON) CUMIN SEEDS, SAUTE TILL THE CUMIN SEEDS
SPLUTTER.

ADD (1 TEASPOON) GARLIC, (1 TABLESPOON) GINGER. STIR AND SAUTE.

ADD (1) CHOPPED ONION AND SAUTE TILL THEY START TO TURN
GOLDEN BROWN.

FURTHER ADD (1) CHOPPED TOMATO, (3-4) CHOPPED GREEN CHILLIES.

STIR AND SAUTE UNTIL THE TOMATOES BECOME PULPY AND GHEE
RELEASING FROM THE SIDES.

ADD (1 TEASPOON) SALT,(1 TEASPOON) GARAM MASALA,
(1 TEASPOON) RED CHILLI POWDER. STIR IT.

PUT THE BOILED WHOLE MOONG DAL(SABUT MOONG DAL) IN THE
PAN AND MIX IT WELL.

BOIL THE WHOLE MOONG DAL(SABUT MOONG DAL) 3-4 TIMES. THERE IS NO
NEED TO COVER THE PAN.SO THAT IT COOKS WELL.

NOW YOUR WHOLE MOONG DAL IS READY. SERVE WHOLE MOONG 

DAL WITH RICE OR CHAPATI.GARNISH WHOLE MOONG DAL WITH

CORIANDER LEAVES BEFORE SERVE.

Punjabi Style Kadhi Pakora

PUNJABI STYLE KADHI PAKORA 

WHEN YOU HEAR THE NAME OF KADHI, WATER COMES TO YOUR MOUTH.
YOU CAN EAT KADHI WITH RICE OR WITH PARANTHA.
IN NORTH INDIA, PEOPLE LIKE TO EAT KADHI-RICE(KADHI-CHAWAL)VERY MUCH.
KADHI IS PREPARED IN DIFFERENT WAYS EVERYWHERE.
HOW DO I MAKE PUNJABI STYLE KADHI PAKORA...I'LL TELL YOU TODAY.

FEW TIPS FOR MAKING PUNJABI STYLE KADHI PAKORA:-

(A)YOUR KADHI WILL BE TASTY ONLY IF IT CONTAINS SOURNESS 
   AND FOR THAT YOU PUT(I CUP) OF SOUR YOGURT IN(1 LITRE) 
   OF BUTTERMILK LASSI(BUTTERMILK IS THE LIQUID THAT REMAINS
   WHEN FAT HAS BEEN REMOVED FROM CREAM WHEN BUTTER 
   IS BEING MADE) AND KEEP IT FOR 2 DAYS.

(B)A MIXTURE OF BUTTERMILK LASSI IS REQUIRED TO MAKE KADHI.


THE RECIPE FOR MAKING PUNJABI STYLE KADHI PAKORA IS AS FOLLOWS:-

(A)METHOD OF PREPARATION BUTTERMILK LASSI MIXTURE:-

(1)TO MAKE BUTTERMILK LASSI MIXTURE, YOU SHOULD TAKE BUTTERMILK
     LASSI THAT HAS BEEN LYING FOR 2 DAYS.

(2) ADD(8 TO 10 TABLESPOON) OF GRAM FLOUR(BESAN) 
      TO THE BUTTERMILK LASSI AND GRIND IT. THEN 
      KEEP THE BUTTERMILK LASSI MIXTURE ASIDE.



(B)METHOD OF PREPARATION OF PAKORAS:-

(1)ADD(1/2 CUP) GRAM FLOUR(BESAN) IN A BOWL.

(2)ADD(1 TEASPOON) SALT(OR ADD AS REQUIRED),(1/2 TEASPOON) 
   RED CHILLI POWDER,(1/2 TEASPOON) GARAM MASALA,(1/2 TEASPOON)
   AJWAIN.

(3)ADD(2-3 SLICED) ONION AND MIX IT WELL.

(4)ADD(1/2 CUP) WATER(OR ADD AS REQUIRED) TO MAKE A THICK BATTER.

(5)HEAT OIL FOR DEEP FRYING IN A PAN, DROP THE PAKORA BATTER
   IN THE OIL.

(6)FRY TILL THE PAKORAS ARE CRISP AND GOLDEN.

(7)REMOVE THE FRIED PAKORAS AND PLACE THEM ON A KITCHEN
   PAPER SO THAT EXTRA OIL IS ABSORBED AND THEN KEEP ALL
   THE PAKORAS ASIDE.


(C)METHOD OF PREPARATION FOR PUNJABI STYLE KADHI PAKORA:-


(1)ADD(4 TABLESPOON) OIL IN THE PAN KEEP IT ON LOW TO 
   MEDIUM FLAME.

(2)ADD(1/2 TEASPOON) CUMIN SEEDS,(1/4 TEASPOON)FENUGREEK SEEDS
  (METHI DANA),(1/4 TEASPOON) CORIANDER SEEDS, (1/4 TEASPOON)
   BLACK PEPPER SEEDS, (2) BAY LEAF,(3-4) DRY RED CHILLIES,
  (8 TO 10) CURRY LEAVES.ALLOW THE SEEDS TO CRACKLE.

(3)NOW ADD(1 TABLESPOON) GINGER, (1 TABLESPOON)GARLIC 
   AND (3-4) GREEN CHILLIES AND STIR IT WELL.

(4)FURTHER ADD(2) SLICED ONION AND FRY IT FOR ONE MINUTE.

(5)THEN ADD(1 TABLESPOON) SALT(OR ADD AS REQUIRED),(1 TABLESPOON)
   TURMERIC(OR ADD AS REQUIRED),(1/2 TEASPOON) RED CHILLI, 
   (1 TEASPOON) GARAM MASALA, (1/2 TEASPOON) CUMIN POWDER 
   AND STIR WELL.

(6)ADD(3 CUP)WATER AND BOIL IT. WHEN A BOIL COMES THEN ADD 
   BUTTERMILK LASSI MIXTURE TO IT AND KEEP IT ON HIGH
   FLAME AND STIR IT CONTINUESLY.

(7)AFTER 3-4 BOILS COME, KEEP THE KADHI ON LOW FLAME AND 
   LET IT COOK FOR HALF AN HOUR AND STIRRING AFTER A WHILE.

(8)WHEN THE KADHI IS COOKED WELL. ADD THE PAKORAS YOU HAVE
   PREPARED AND STIR IT WELL.

NOW YOUR PUNJABI STYLE KADHI PAKORA IS READY,GARNISH WITH 

CORIANDER LEAVES AND SERVE WITH PLAIN RICE OR JEERA RICE.

YOU CAN ALSO HAVE PUNJABI STYLE KADHI PAKORA

WITH PARANTHA.

      

      

 

maggi recipe 2020

MAGGI  RECIPE-2020

WE ALL LIKE TO EAT MAGGI BECAUSE WE HAVE BEEN EATING MAGGI

SINCE WE WERE YOUNG.

HAVE YOU EVER BEEN TO A HILL STATION OR SOMETIMES WHEN YOU 

FEEL HUNGRY AT HOME AND HAVE NOT PREPARED ANYTHING TO EAT 

SO THE SAME THING COMES IN EVERYONE'S MIND...MAGGI.

BECAUSE IT IS EASY TO COOK AND IT IS FOUND EVERYWHERE 

AND THE TASTE THAT NEVER CHANGED WAS THE TASTE THAT WAS IN 

CHILDHOOD EVEN TODAY.

I WILL TELL YOU TODAY HOW I COOK MAGGI AND YOU WILL 

DEFINITELY LIKE IT.

INGREDIENTS:- 

GHEE/OIL-1 TABLESPOON

             

ONION-1 (SLICED ONION) 

TOMATO-1 (CHOPPED TOMATO) 

GREEN CHILLI-1

TURMERIC-1/4 TEASPOON 

SALT-1/4 TEASPOON(OR ADD AS REQUIRED)

RED CHILLI-1/4 TEASPOON

GARAM MASALA-1/4 TEASPOON   

MAGGI-1 PACK

(1) ADD GHEE OR OIL IN THE PAN AND KEEP IT ON A

    LOW TO MEDIUM FLAME.

(2) ADD ONION AND  FRY UNTIL IT TURNS GOLDEN BROWN.

(3) ADD TOMATO, GREEN CHILLI AND STIR IT.

(4) FURTHER ADD TURMERIC, SALT, RED CHILLI AND GARAM MASALA.

(5) ADD 2 CUP OF WATER AND MAGGI NOODLES, LET IT BOIL.

(6) WHEN THE MAGGI NOODLES IS COOKED 50% OR HALF COOKED THEN 

    ADD MAGGI MASALA AND STIR IT WELL.

(7) CONTINUE TO COOK MAGGI ON A LOW TO MEDIUM FLAME UNTIL IT IS 

    WELL COOKED.

(8) SWITCH OFF THE FLAME WHEN THE MAGGI IS COMPLETELY COOKED AND 

    SERVE IT. 

Punjabi Style Kheer

PUNJABI STYLE KHEER 

TODAY I WILL SHARE WITH YOU THE RECIPE OF MAKING PUNJABI STYLE KHEER.

KHEER IS INDIA'S FAVORITE DESSERT DISH.

THE METHOD OF MAKING PUNJABI STYLE KHEER IS VERY EASY, FOR THIS
YOU SHOULD NOT EVEN HAVE KNOWLEDGE OF COOKING TOO MUCH.

THE INGREDIENTS YOU NEED TO MAKE PUNJABI STYLE KHEER ARE MILK,
BASMATI RICE,NUTS(ALMONDS,CASHEW),MILK CREAM(MALAI)
AND SUGAR.

(1) RINSE THE HALF BOWL RICE THREE TO FOUR TIMES AND THEN SOAK IT
IN ENOUGH WATER FOR TEN MINUTES. WHEN TEN MINUTES HAVE PASSED
DRAIN ALL THE WATER FROM THE RICE.

(2) TAKE 2 LITRES OF MILK IN A PAN OR KADAI AND KEEP IT ON LOW TO
MEDIUM FLAME THEN STIR IT AFTER A WHILE SO THAT THE MILK
DOES NOT STICK AT THE BOTTOM OF THE PAN.

(3) NOW LET THE MILK BOIL.

(4) WHEN MILK STARTS BOILING THEN ADD YOUR DRAINED RICE AND MIX IT.

(5) SIMMER AND COOK RICE ON A LOW FLAME, NO NEED TO COVER THE PAN
WHEN THE RICE IS COOKING.

(6) COOK THE RICE FOR A HALF-HOUR.

(7) THEN ADD 10-12 TABLESPOON SUGAR(OR ADD AS REQUIRED), HALF BOWL
MILK CREAM(MALAI)AND MIX IT GENTLY.

(8) CONTINUE TO COOK RICE ON A LOW TO MEDIUM FLAME AND STIR AFTER
A WHILE.

(9) SIMMER THE RICE UNTIL IT IS WELL COOKED.

(10) ADD SLICED ALMONDS, CHOPPED CASHEWS AND MIX IT WELL.

(11) CONTINUE TO COOK ON A LOW FLAME TILL THE KHEER THICKENS.

(12) SWITCH OF THE FLAME WHEN THE RICE ARE COMPLETELY COOKED AND
KHEER WILL ALSO THICKEN.

(13) THEN UR PUNJABI STYLE KHEER IS READY TO SERVE. YOU CAN SERVE
THIS HOT OR CHILLED.

THIS IS MY PUNJABI STYLE KHEER RECIPE, I THINK YOU WILL DEFINITELY LIKE   PUNJABI STYLE KHEER.